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Receta Pancake Batter (Sweet)
by Global Cookbook

Pancake Batter (Sweet)
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Ingredientes

  • 1 1/2 c. flour, self-raising
  • 3 x Large eggs
  • 1 1/2 c. lowfat milk
  • 1/10 tsp salt
  • 2 tsp vegetable oil
  • 2 tsp sugar (caster)

Direcciones

  1. Sift dry ingredients into a bowl, add in Large eggs, lowfat milk and oil and whisk to create a smooth batter, free of lumps. Batter should roughly have consistency slightly thicker than cream. Allow to stand for 20 min.
  2. Heat a suitable pan and heat a small knob of butter. Pour 1/2 c. of batter into pan, swirling batter around pan to create a circle about 15 cm and 1/2 cm thick. Cook over low-medium heat till light golden brown on base and bubbles appear on top. Turn pancake and cook on other side. Remove from pan and stack on a plate.
  3. Repeat with remaining batter.
  4. Note:Some pan are just not suitable for pancake making. If you find which the batter consistently sticks then try another pan.
  5. Serve with maple syrup, jam, lemon juice and sugar, or possibly your favourite topping, with ice cream and/or possibly cream.
  6. My interpretation of a pancake is a thicker, aerated version of the classical French style crepe.