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How to Make the Best Pancake: a Heart Warming Breakfast
Pancake is one of my favorite foods and I have eaten all different kinds of it. I have tasted the Nigerian pancake that has pepper and onions in it and I have had crepes; the flat pancakes. In fact, I love crepes the most. However, after many variations in my recipe, I recently made one that seems to be the best of all. Thus, I am sharing this recipe of how to prepare the best pancake with you.
Pancake is a flat pastry, often thin and round, prepared from a batter that usually contains eggs, milk, flour and butter. This batter is cooked on a hot surface such as a griddle or frying pan.
In previous times, chefs and other pancake makers would grease their frying pans before frying pancakes. But, the invention of non-stick pot has made greasing of pan unnecessary. If you have a non-stick frying pan, you simply have to pour some of the batter you’ve made into the pan and fry.
It is a perfect breakfast that can be scooped up in minutes. It can be served and enjoyed with fruits and syrups. It is a starchy- based food rich with lot of carbohydrates. According to USDA data, one medium pancake made from scratch with plain flour provides 93 calories, 2 grams of protein, 15 grams of carbohydrate, 0 grams of fiber and 2 grams of sugar. That is enough calories and nutrients to supply you with just as much energy as you need to carry out a few tasks before lunch.
So, how do you prepare this awesome and perfect pancake?
In another bowl, 1/3 cup of powdered milk and half of the water. After mixing properly, pour the whisked egg into the milk and stir.
Add the 1/8 cup of oil or 1 tablespoon of melted margarine to the mixture and stir thoroughly.
After that, add 1/8 cup of sugar, one teaspoon of baking powder, a pinch of salt and the 1/2 cup of flour into the milk and egg mixture.
Mix each dry ingredient into the batter slowly until you have a smooth and runny batter.
At this point, the batter will be a little too thick to give us the exact kind of pancake we want. Thus, add the remaining cup of water, mix thoroughly and set batter aside.
Dry your non-stick frying pan and set the frying pan on low heat.
Once it's hot, pour some amount of pancake batter into the pan. Just about 2-3 table spoons of batter. That should form a circle of just the exact size that you would be able to flip over. Leave the batter to cook for about 20- 30seconds.
As it's cooking, you'll see air bubbles appearing on the it. After 20- 30secs of which the lower part of the pancake would have turned golden brown, gently lift the pancake with a spatula and flip it over (turn the face down) so that the initially upper part can also cook. Leave for another 30secs.
After this 30 secs, your pancake should be ready. Using your spatula, remove the pancake and put in a plate.
Repeat steps 8- 10 for the remaining batter until it's all exhausted.
Once done, serve pancake with fruits and any syrup of your choice.
In the last days of my grandpa which happened to be the only period that I spent with him, I presumed that fresh unripe plantain fufu was his favourite food because of how often he ate it. He ate plantain in all forms: boiled, amala, plantain fufu and pounded plantain.
Years after the death of my grandpa, I got to learn the nutritional benefits of plantain and it is now a highly rated food for me.
In this post, I shared how to prepare plantain fufu with fresh unripe plantain which is a healthy choice of food because of its complex carbohydrate content.