Sunday, December 2, 2007

Pancakes

1 1/4 cup Self-raising flour 1/4 cup sugar pinch of salt 1 egg 1 1/4 cup soured milk 1/4 cup vegetable oil Sift four and add dry ingredients. Combine egg and milk then add to dry ingredients until it forms a thick batter. Add vegetable oil and stand for 20 minutes. Measure 1/4 cups of batter into a hot skillet and flip when bubbles are forming. Cook other side. Repeat until all batter is used. Serve with ice-cream, maple syrup, whipped butter. Alternate serving suggestion: sprinkle with caster sugar and lemon juice.

Savory Pancakes

1 Cup Self-raising flour
1 cup wholemeal self-raising flour
1/2 tsp baking powder
2 eggs
2 1/4 cup soured milk (or butter milk)
--soured milk can be made by mixing 1 tsp of vinegar or lemon juice per cup of milk. Stir immediately to prevent curdling.

Mix wet and dry ingredients separately. Sift the dry mix then add the wet mix and combine completely. Let stand for 15 to 20 minutes then stir again.

Measure 1/4 cup of batter into a fry pan and cook until bubbling then flip and cook the other side.
Continue until all batter is used.

Serve with any savoury topping eg: spaghetti sauce.