Pancakes Clone Of Pancake Parlour Food

PANCAKES (CLONE OF PANCAKE PARLOUR)

Steps:

• Beat eggs and then add baking powder, sugar, salt and milk. You can use a hand-held mixer if you wish.
• Then add flour all at once and mix with a WOODEN SPOON only until batter is fairly smooth.
• Set aside until you see small bubbles forming on top of the dough.
• Heat a frying pan with a light coating of oil and test temperature by dropping a teaspoon of batter into the centre of the pan. When it turns golden brown the temperature is right.
• Add a ladle full of batter in the centre of the pan and cook until bubbles appear, then flip and cook other side until golden brown.
• Keep warm and serve with warmed maple syrup or honey and ice-cream.
• You can also serve this with grated cheese and ham, which you place over the pancake while the second side is cooking until it melts. (It's fabulous).

ORIGINAL IHOP PANCAKE CLONE

Steps:

• Preheat griddle.
• Spray with pan release.
• Combine all ingredients in bowl and mix until smooth.
• Pour batter by 1/3 cupsful onto the griddle and cook for 1 - 2 minutes per side or till brown.
• Makes 8 - 10 pancakes.

OLD-FASHIONED PANCAKES

Steps:

• Sift together flour, baking powder, salt, and sugar in a large bowl.
• Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
• Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

EASY PANCAKES

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.