How To Make Pancake

Pancakes are a type of flat bread, not necessarily sweetened, enjoyed by cultures around the world. Pancake recipes vary, but all have the same basic ingredients of flour, eggs and milk. Some countries, like the United States and Canada, serve pancakes for breakfast while others, such as the European regions, serve pancakes as desserts or even side dishes. They are eaten plain, with butter, sprinkled with powdered sugar or filled with pastry, fruit or cheese. Whatever the tradition, pancakes are a truly universal and enjoyable dish.

On Fat Tuesdays (aka Shrove Tuesday) pancakes are eaten because they primarily feature sugar, fat, and flour which are restricted during the fasting of Lent

Ingredients

The following ingredients will make about 8 10-inch (25cm) pancakes (more or fewer, depending on the size). You may change the amounts of ingredients according to the number you wish to serve.

• 2 cups (18oz/510g) self-rising or all-purpose flour (See tips below)
• 2 eggs
• 1 1/2 cups (350ml) of milk
• butter
• 1/2 teaspoon of baking powder
• 2 tablespoons of butter/vegetable oil
• 5 tablespoons of sugar (optional)
• 1/2 teaspoon of vanilla extract (optional)
• 1/4 to 1/2 teaspoon of salt (optional)

Steps

1. Crack eggs  into a bowl and beat until fluffy. Add in the dry ingredients, (omit baking soda if using self-raising flour), and milk. Do not stir mixture at this point.
   
2. Melt the butter in a microwave-safe bowl. Make sure that it's completely melted; about a minute is sufficient.
   
   
3. Add the butter and the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.
   
   
4. Heat the frying pan to a medium low flame. If you have an initial "pancake" setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won't stick.
5.  Sprinkle a few flecks of water onto your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.
   
   
6. Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle(Or your greased frying pan). The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size.
   
   
7. Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.
   
8. Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.
   
9. Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips, cookie or candy crumbles or fruit to your pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes you will ever taste.