Sunday, July 28, 2013

Pancakes a la Kusina ni Teds

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This Saturday, I'm so happy because I was able to woke up early, about 7:30 in the morning, that's what I thought so.  Then I figured out that the clock I'm looking at is 1 and a half hour late, okay is 9:00 in the morning already.  I told to myself that I would wake up early to fix my website and to do the laundry.  Moral lesson, set up the alarm.

First things first, breakfast.  No bread to toast and no rice to fry, luckily we have flour, eggs, milk and butter, mix all of it and I can have good heavy breakfast of pancakes.  To make my pancakes extra special, I added some condensed milk and some all purpose cream to make it creamier.  I topped it with a tablespoon of butter and paired it with orange marmalade instead of the usual maple syrup.  The result is one full tummy prepared for the battle of doing the laundry.

The batter of this recipe is thicker than the usual since I want my pancakes a bit dense but still fluffy.  One technique I discovered in cooking pancakes is to use non-stick pan with little to no butter at all to create that golden brown top layer which is somewhat of restaurant appearance.  Also, I know its tempting to press down the pancakes while cooking in the pan but please, refrain from doing so as air will release from the pancakes and making it flat.  We don't want a thick piece of crepe when we really want is a pancake do we?  This recipe can make 4 servings of pancake.

I was not able to take photos of the ingredients and other steps because I'm in hurry while the sun is not yet that bright and I know that if I make this in the afternoon it might rain, which actually did.  This is the down fall of natural photography.

1 cup                                                  Flour
1 Tablespoon                                      Baking Powder
3 Tablespoon                                      Sugar
1/2 teaspoon                                       Salt
1/4 cup                                               All Purpose Cream
1/2 cup                                               Condensed Milk
5 Tablespoons                                     Milk (more if you find the batter to thick to you liking)
1 piece                                                Egg
1 Tablespoon                                      Melted Butter

1.  Sift together flour, baking powder, sugar and salt.  Set aside.

2.  Mix together all purpose cream, condensed milk, milk and egg.

3.  Slowly add dry ingredients to the wet ingredients until well incorporated.

4.  Lastly, add butter to the mixture.

5.  Heat pan and lightly brush with melted butter or use non-stick pan and totally disregard brushing it with oil.  When the pan is hot, pour about a half cup of the butter.

6.  When to exposed side of the pancake starts to bubbles, flip to cook the other.  Top with butter and orange marmalade or your choice of syrup.


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