No Longer Hit And Miss
Also tried different heat settings and nothing seemed to work. I have used a lot of oil, this only made eating the pancake similar to drinking oil, I have used a little oil, and this made the pancake stick to the pan and get burnt.
There was a day I made one great pancake which I was very proud of, but was unable to replicate it again.
So how did I end up being able to make the perfect pancake time and time again?
- Non-stick frying pan
- Induction cooktop - can also be gas or electric cooktops. I prefer induction
- A turner
- 2 measuring cups (one measuring one cup and a third of a cup)
- 1 teaspoon
- 1 tablespoon
- Put pan on cooktop
- Coat pan with oil - I use a paper towel to coat the pan
- Switch on cook top to a medium to high heat
- Place the bowl on the bench top
- Break egg into the bowl and beat for 5 seconds with whisk
- Add butter, flour and sugar into bowl
- Pour in all the milk
- Mix mixture together with a whisk
- Add more milk if needed to get your desired consistency
- With the measuring cup that measures a third of a cup, scoop mixture into the cup and pour into the frying pan.
- When you see bubbles appearing in the pancake, you know it is time to turn it over. Use the turner to turn the pancake
- Leave for about 45 seconds
- Remove cooked pancake from pan
- Repeat step 10 to 13 using rest of the pancake mixture
This mixture makes approximately 8 to 10 pancakes.
On days when you do not need to use the entire mixture, store leftovers by covering the bowl and put in the fridge.
Use the mixture within a couple of days from when it was made.