Pancakes - Recipe

tag:blogger.com,1999:blog-2019364330275165959.post-19617517594425674322007-02-22T18:37:00.000-04:002007-02-22T19:31:01.812-04:002007-02-22T19:31:01.812-04:00Pancakes - RecipeHere'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. <ul><li>In a sauce pan dissolve the sugar in the water, add the cinnamon stick and bring to a boil.</li><li>Let the liquid continue to boil until it starts to thicken</li><li>The syrup is done when the bubbles are large, and the edges of the bubble surface are brown.</li><li>Remove from the heat and let it cool.</li></ul><img id="BLOGGER_PHOTO_ID_5034501401491058898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_hifhzBWpDts/Rd4kWckUsNI/AAAAAAAAAeM/A8HgRqGOD4k/s200/Syrup+boiling6.jpg" border="0" /> On to the pancakes <ul><li>In a large bowl, combine the flour, sugar, salt, yeast and cinnamon if using.</li><li>Mix thoroughly.</li><li>In a separte bowl, lightly beat the eggs</li><li>Make a well in the center of the flour and add the egg mixture incorporating it into the flour</li><li>Start adding the water or milk to the flour and egg mixture to make a batter.</li><li>The batter should be soft but not watery or runny. It should be of a dropping consistency.</li><li>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.</li></ul><ul><img id="BLOGGER_PHOTO_ID_5034501405786026210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_hifhzBWpDts/Rd4kWskUsOI/AAAAAAAAAeU/5xB94Sk9s00/s200/Risen+batter3.jpg" border="0" /> <li>When the batter has risen, heat enough oil for deep frying in a sauce pot, karahi or wok if you have one.</li><li>When the oil is hot, not smoking, turn down the flame to medium</li><li>Arm yourself with 2 teaspoons - 1 for dipping the batter and the other releasing the batter from the former into the oil.</li><li>A teaspoon gives the adequate size for the pancake. Think phulourie.</li><li>Add as many drops as you can without over-crowding the pot</li><li>As soon as they are golden brown on one side, turn then over to finish cooking.</li></ul><ul><img id="BLOGGER_PHOTO_ID_5034501414375960818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_hifhzBWpDts/Rd4kXMkUsPI/AAAAAAAAAec/cnQ50q8ZZAI/s200/Pancakes+frying2.jpg" border="0" /> <li>Drain the pancakes on paper towels.</li><li>Serve warm drizzled with syrup.</li></ul>You can double the ingredients to make a bigger batch.Cynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.com