Today is going to be a good day, because good days begin with good mornings and good mornings begin with good breakfast.
As I dragged my groggy self to the kitchen this morning to drink my lonely coffee, I was surprised to see a bustle of activity. From the smell of eggs and the whirring of the electric beater, I suspected pancakes, and to my utmost *delight* I was right.
My flatmate Diana was making her silken, yet paper-thin delights on the pan and the whole place smelled of a satisfied soul and a happy stomach.
I had to get you guys the recipe of course, so here it is. But its important that you follow the tiny little details, because that can mean either ending up with Silk or with Rubber. So.
What you need: (serves 4)
1 lt *warm* milk (to avoid lumps)
1 cup flour
sugar (to your taste. Note, however, that the more sugar you add, the more it’ll caramelize and burn the pancake. Best not to put too much)
1/2 tsp baking powder
1/2 cup sunflower oil
1/2 tsp salt
butter for the pan
What to do:
Whisk eggs until you get a nice foamy layer on top. Add sugar, salt and whisk till consistent. Then add the vegetable oil, baking powder. Whisk, whisk. Then the milk and whisk. Whisk away till you get a nice smooth consistency.
On a medium flame, heat a non-stick pan. Once the pan is hot, add 1/2 tsp butter (for every pancake) before you pour the batter. Once the pancake is cooked on the other side, the batter will start releasing itself from the pan, so you’ll know when its time to flip it over (usually a minute or so)
Flip over and heat up for about 30 seconds, not too much.
The best part is that they come out paper thin. More like crepes. So stack em up and enjoy them with jam/honey/butter or whatever else you want.
butter makes it better
Here’s wishing you a Good morning, and merry sunshine.