I often make this pancake for breakfast and my son likes it also if added with chocolate.. just test this recipe and enjoy the delicious of pancake.
Recipe source : NCC mailing list
Ingredients:
Ingredients for buttermilk: 250 ml milk + 1 ½ tablespoons plain vinegar (or lemon juice), stir well. The result will clot milk
Other Ingredients :
165 grams flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
2 tablespoons butter, melted
Directions:
1. Mix the flour, sugar, salt and baking powder.
2.Tambahkan buttermilk (mixture of milk + vinegar). Mix well.
3. Add the eggs and melted butter, mix well (use whisker only)
4. Let stand for about 15 minutes.
5. Pour 1 tablespoon batter into the pan evenly. Close to half done and already formed pores on the surface of the pancakes, then back. If batter is too thick add 1-2 tablespoons milk or water, if too watery you can add 1-2 tablespoons of flour. How can that be? because egg size can affect the dough.
6. Pancakes are ready to serve. Can be sprinkled with honey, syrup, chocolate, or to taste.
165 grams flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
2 tablespoons butter, melted
Directions:
1. Mix the flour, sugar, salt and baking powder.
2.Tambahkan buttermilk (mixture of milk + vinegar). Mix well.
3. Add the eggs and melted butter, mix well (use whisker only)
4. Let stand for about 15 minutes.
5. Pour 1 tablespoon batter into the pan evenly. Close to half done and already formed pores on the surface of the pancakes, then back. If batter is too thick add 1-2 tablespoons milk or water, if too watery you can add 1-2 tablespoons of flour. How can that be? because egg size can affect the dough.
6. Pancakes are ready to serve. Can be sprinkled with honey, syrup, chocolate, or to taste.
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