>> 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
A pinch of salt
A pinch of ground cinnamon (optional)
1 tsp instant yeast
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.
- 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.