Friday, 29 November 2013

Breakfast Pancakes

What you need:

1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 teaspoons melted butter
a pinch salt

1. Mix the plain flour, cornflour, milk, salt and 1/2 cup of water. Mix very well until no lumps remain.
2. Grease a 125 mm. (5") diameter non-stick pan with the butter.
3. Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
4. When the sides starts to peel off, turn the pancake around and cook the other side for 30 seconds.
5. Repeat for the remaining batter, greasing the pan with butter when required.

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