Have you ever wanted to make hot steaming french toast!? Follow these steps, and you will soon be basking in eggy-bread goodness.
-4 eggs per loaf of bread (1 egg per slice of bread) -Non-stick spray or butter/margarine -1/3 cup milk per egg -Cinnamon (optional) -1/4 teaspoon Vanilla (optional) -Bread (as many slices as you want) -Powdered sugar(optional)
Truth right thar. But don't forget the cinnamon and syrup. And if you have some strawberries or blueberries laying around, that'll help for appearance and maybe give you something healthier to eat than sugar.
1 cup of Self raising flour 1 cup of Milk 3 Table spoons of Sugar (Raw is best) 1 Egg 1 teaspoon of salt 30g of butter 1/2 teaspoon of vanilla extract (optional)
Sift the flour into the bowl. add all other dry ingredients. stir the dry mixture and then create a well in the middle. pour the milk with the melted butter, egg and vanilla extract into the well. mix until there are no lumps (doesn't need to be perfect). Using a shallow pan, butter onto the pan for each pancake, and swirl it around to cover the area of your pancake. pour pancake batter onto the pan. To know when its ready is when there are enough holes on the pancake. also if you want to tilt the pan slightly and if batter moves then give it a bit more time. flip the pancake over. It will be ready any time after a minute on the pan
This is experience not from a book.. if you don't trust this than have a look in your cook book.. almost a rap
I disagree with a few things from your recipe. (I take pancakes very seriously)
Your ingredients list is the basic formula for a pancake, though it is lacking some levening ingredient like baking soda and baking powder (I use both). Also, if you're going to use regular milk, add some vinegar. This simulates the effects of butermilk by reacting with the levening ingredients, making fluffy pancakes.
Next, you shouldn't mix your wet ingredients together all at the same time. You're missing an oppurtunity for greatness here. You should seperate your yolk from the whites, and mix the whites with the milk, and the yolk with the butter (in two bowls). This lets you whisk up the whites into a "froth", making for fluffy pancakes. Then you should mix all of the wet ingredients together.
Also, when you mix the wet and the dry, don't worry about lumps AT ALL. They will cook out. The more you mix, the tougher your pancakes will be. I usually mix for about 11 seconds, then stop, no matter how lumpy the batter is. You should use the batter as soon as you mix it.
Finally, I don't use nearly as much butter for the pan as you do. I find this makes my pancakes more "fried", whereas less butter makes them soft and fluffy. Before mixing the wet and dry, I use a little bit of butter on the hot pan. Then I wipe it off with a paper towel. And that's it.
But next time I make pancakes, I might use your method, just to compare.
Oh, and 3 tablespoons of sugar? That's a lot... but maybe you just like really sweet pancakes. I use 1/2 table spoon per cup of flour.
