Pancakes step-by-step

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Pancakes are mighty easy to make and so it surprises me when I meet people that can’t make them. A simple tip is that the basics are flour, eggs and water then sugar if it’s to be sweet and seasoning if it is to be savoury. The softer you want it, the more eggs you need to add.
My brother ordered some sweet pancakes so I decided to do a step-by-step recipe. This recipe is just a guide, feel free to create yours. I made this in a large (10 inches) frying pan, but you can reduce the recipe by dividing the measurements. For example if you want half recipe, you divide everything by two.
Makes about 24 pancakes
What you need:
• 5 heaped cups of Flour
• 1 cup of sugar
• 1 teaspoon salt
• 2 teaspoon baking powder(optional)
• 1 tin of evaporated milk
• 15 eggs, whisked
• 1½ teaspoon Vanilla essence
• About 6 cups of water (or enough to achieve consistency seen in the picture)
• Little oil for shallow frying
What you do:
• Mix all the dry ingredients together.
• Make a well in the centre then add the eggs, milk and water. You should add enough water that gives you the consistency of single cream, drinking yoghurt or kunun Zaki
• Mix well with a wooden spoon, whisk or electric mixer till smooth.
• If lumpy, sieve and keep the batter aside to rest for 30 minutes.
• Fry ¼ cup of batter at a time by placing 2 teaspoons of oil in a hot frying pan then swirling the batter till it reaches all sides of the pan.
• When one side is cooked and browned, flip over and cook the same way.
• Serve warm.
• If serving with sweet topping say maple syrup, chocolate sauce, jam, ice cream, etc. reduce the sugar in the recipe.
• Bon appetito

Consistency of pancake batter

Consistency of pancake batter

Batter poured into hot pan

Batter poured into hot pan

Pancake with top set

Pancake with top set

Pancake flipped over

Pancake flipped over

Pancake folded in half

Pancake folded in half

Pancake folded into a quarter

Pancake folded into a quarter

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