How To Make Kick-Ass Pancakes

I don’t mean to gloat but many people have asked me how I manage to make such delicious pancake; and since I stopped being a meanie, I’ve decided to extend a gesture of kindness to the whole of humanity by posting the recipe. Yes, you’re welcome 🙂

How to Make Kick Ass Pancakes:

NB: On the morning on which you intend to make your pancakes, wake up at around 3 am. Run around your kitchen ten times in the nude, sprinkling holy water on your cooking equipment while chanting a prayer to the pancake gods. This will make your pancakes extra tasty.

Ingredients

  • 1 Cup Self Raising Flour/ 1 cup all-purpose flour with ½ a teaspoon of baking powder
  • 1 ½ Cup of milk (replace with water if you’re poor)
  • 4 Tablespoons of sugar (more if you fancy diabetes)
  • ½ Teaspoon of salt to taste
  • 1 egg (for the economically challenged) or 2 if you love eggs
  • 1 Tablespoon grated lemon rind
  • 1 Tablespoon ground cardamon
  • Raisins/sultanas (chopped) or a mixture of cashews, macadamia and peanuts (chopped)
  • Cooking oil as required
  • A skillet or non-stick pan
  • Whisk/Spoon
  • A heat source
  • Large mixing bowl
  • Cold fresh bananas or any fruit available for garnishing

Method

  • Stare at your ingredients for about a minute and smile. You need a good mood in order to cook (totally unnecessary, but heck! It’s my recipe. I get to set the rules)
  • Pour the flour into the mixing bowl, add in the salt, sugar and ground cardamom and mix thoroughly
  • Beat the eggs in a separate bowl and whisk using a fork. Make a well at the centre of your flour mixture and pour in the beaten eggs. Fold the eggs mixture into the flour gently and mix as required
  • Pour in the milk in small portions as you continue whisking to ensure there are no lumps formed
  • Keep adding milk till your desired consistency has been achieved. For light fluffy pancakes, you need a thinner batter, for a thick pancakes the batter mixture has to be more viscous
  • Once your batter is ready, add in the lemon rind, raisins/sultanas or nuts and give the batter a good mix.
  • Heat your skillet on medium heat and spread some cooking oil on it
  • Once it’s hot enough, pour in a portion of batter depending on the size of pancakes you want. (This is where your natural measurements instincts come in handy)
  • Once you see some bubbles forming on the top surface of the pancake it’s time to flip it over
  • Flip the pancake over and put some oil to ensure it remains soft. Let it cook for 40-60 seconds and your pancake is done. Remove from the pan and place it on a serving dish/plate covered with paper towels.
  • Repeat the process for the remaining batter
  • Once ready, serve the pancakes preferably warm with maple syrup (According to the “Marvellous Misadventures of Flapjack” it is dishonour to eat a pancake without maple syrup) or chocolate sauce or any other thing really with the banana or any other fresh fruit and some warm milk chocolate or tea
100_8538
Pancakes with honey (maple syrup substitute) and fresh cold pineapple pieces

 

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