Pancakes - Recipe

>> Thursday, 22 February 2007

Here's the recipe requested for the pancakes I made on Tuesday (Feb 20)

2 cups water
1 cup sugar
1 cinnamon stick

2 cups flour
1tbsp sugar
A pinch of salt
A pinch of ground cinnamon (optional)
1 tsp instant yeast
3 eggs
Enough milk or water to make batter

Start off first by making the syrup.

  • In a sauce pan dissolve the sugar in the water, add the cinnamon stick and bring to a boil.
  • Let the liquid continue to boil until it starts to thicken
  • The syrup is done when the bubbles are large, and the edges of the bubble surface are brown.
  • Remove from the heat and let it cool.
On to the pancakes

  • In a large bowl, combine the flour, sugar, salt, yeast and cinnamon if using.
  • Mix thoroughly.
  • In a separte bowl, lightly beat the eggs
  • Make a well in the center of the flour and add the egg mixture incorporating it into the flour
  • Start adding the water or milk to the flour and egg mixture to make a batter.
  • The batter should be soft but not watery or runny. It should be of a dropping consistency.
  • Cover the bowl with the batter and put it in a warm place to rise - about an hour or until the batter has doubled in size.
  • When the batter has risen, heat enough oil for deep frying in a sauce pot, karahi or wok if you have one.
  • When the oil is hot, not smoking, turn down the flame to medium
  • Arm yourself with 2 teaspoons - 1 for dipping the batter and the other releasing the batter from the former into the oil.
  • A teaspoon gives the adequate size for the pancake. Think phulourie.
  • Add as many drops as you can without over-crowding the pot
  • As soon as they are golden brown on one side, turn then over to finish cooking.
  • Drain the pancakes on paper towels.
  • Serve warm drizzled with syrup.

You can double the ingredients to make a bigger batch.

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