15 Nov 2012

quiet mornings

I've made a fair amount of pancakes and I don't follow a particular recipe anymore.

My rule of thumb, if the batter's too thick, add more milk.
Too thin? Some more flour.

Here's what I do nowadays - eyeballing measurements.

Whisk one egg, a spoon of castor sugar, a splash of oil/butter and more than half a cup of milk until well combined. Sift in half a teaspoon of baking powder and enough self-raising flour to form a batter that is neither too thick of thin. Cook on medium-low.