flat cake, often thin and round, prepared from a starch-based batter that may
contain eggs, milk and butter and cooked on a hot surface such as a griddle or
frying pan, often frying with oil or butter.
of plain flour
mls) of evaporated milk (Peak Milk)
mls) of water
sugar (or to taste)
Pepper (to taste)
- Put the
margarine is a small bowl and melt in the microwave. You can also place the
bowl in a bigger bowl of hot water to melt the margarine.
- Break the two
eggs into the melted margarine and beat till smooth. Then add ½ cup of water.
- Add the flour
and mix well till there are minimal lumps.
- Add the milk,
salt, sugar, ground pepper and the remaining ½ cup of water, stir well
- Blend the mix
using a liquid blender. This will give the pancake batter the smoothest
consistency. If you don’t want to blend it, no problem, just mix the
ingredients very well so that the lumps are minimal.
- Set a frying
pan over medium heat. Add a few drops of vegetable oil. Just enough to
lubricate the frying pan.
- When hot, pour
some pancake batter into the frying pan. Tilt the pan so that the batter coats
the surface of the pan evenly. This should be a very thin coat.
- Fry the
underside of the pancake for approximately 1 minute, shaking the pan from time
to time till the pancake comes loose. You can also loosen it with the spatula.
- Check the
underside to be sure it has browned to your liking, preferably light brown.
- Flip the
pancake so you can fry the top side as well.
- The pancake is
done when both sides are light brown.