Pancakes - Recipe

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

Syrup
2 cups water
1 cup sugar
1 cinnamon stick

Pancakes
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.