Ingredients
Flour 500 grams
Sugar 170 grams
Baking powder 1 tablespoon
Milk 500 ml
Eggs, lightly beaten 4-5 nos.
Butter, melted 85 grams
Vegetable oil as needed
Methods:
1. Sift together the flour and baking powder into a large mixing bowl.
2. In a separate bowl, whisk together the milk, eggs, and some of the melted butter.
3. Add the wet ingredients to the dry. Add the remaining butter. Stir with a wooden spoon to combine. The
batter will be slightly lumpy.
4. Brush the griddle or skillet lightly with the oil; heat the oil until it is moderately hot.
5. Drop the batter onto the griddle, using a 2 ounce (60-milliliter) ladle, leaving about 4-5 inch of space
between the pancakes.
6. Cook the pancakes until the undersides are brown, the edges begin to dry, and bubbles begin to break the
surface of the batter, about 3 to 5 minutes.
7. Turn the pancakes and cook them until the second side is brown. Repeat using the remaining batter.
8. Serve the pancakes immediately or keep them warm, uncovered, in a slow oven. Do not hold the pancakes longer than 30 minutes, or they will become tough.
9. Finish with fresh fruits, whipped cream and chocolate sauce,
Flour 500 grams
Sugar 170 grams
Baking powder 1 tablespoon
Milk 500 ml
Eggs, lightly beaten 4-5 nos.
Butter, melted 85 grams
Vegetable oil as needed
Methods:
1. Sift together the flour and baking powder into a large mixing bowl.
2. In a separate bowl, whisk together the milk, eggs, and some of the melted butter.
3. Add the wet ingredients to the dry. Add the remaining butter. Stir with a wooden spoon to combine. The
batter will be slightly lumpy.
4. Brush the griddle or skillet lightly with the oil; heat the oil until it is moderately hot.
5. Drop the batter onto the griddle, using a 2 ounce (60-milliliter) ladle, leaving about 4-5 inch of space
between the pancakes.
6. Cook the pancakes until the undersides are brown, the edges begin to dry, and bubbles begin to break the
surface of the batter, about 3 to 5 minutes.
7. Turn the pancakes and cook them until the second side is brown. Repeat using the remaining batter.
8. Serve the pancakes immediately or keep them warm, uncovered, in a slow oven. Do not hold the pancakes longer than 30 minutes, or they will become tough.
9. Finish with fresh fruits, whipped cream and chocolate sauce,
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