How To Make Kick-Ass Pancakes

I don’t mean to gloat but many people have asked me how I manage to make such delicious pancake; and since I stopped being a meanie, I’ve decided to extend a gesture of kindness to the whole of humanity by posting the recipe. Yes, you’re welcome 🙂

How to Make Kick Ass Pancakes:

NB: On the morning on which you intend to make your pancakes, wake up at around 3 am. Run around your kitchen ten times in the nude, sprinkling holy water on your cooking equipment while chanting a prayer to the pancake gods. This will make your pancakes extra tasty.

Ingredients

• 1 Cup Self Raising Flour/ 1 cup all-purpose flour with ½ a teaspoon of baking powder
• 1 ½ Cup of milk (replace with water if you’re poor)
• 4 Tablespoons of sugar (more if you fancy diabetes)
• ½ Teaspoon of salt to taste
• 1 egg (for the economically challenged) or 2 if you love eggs
• 1 Tablespoon grated lemon rind
• 1 Tablespoon ground cardamon
• Raisins/sultanas (chopped) or a mixture of cashews, macadamia and peanuts (chopped)
• Cooking oil as required
• A skillet or non-stick pan
• Whisk/Spoon
• A heat source
• Large mixing bowl
• Cold fresh bananas or any fruit available for garnishing

Method

• Stare at your ingredients for about a minute and smile. You need a good mood in order to cook (totally unnecessary, but heck! It’s my recipe. I get to set the rules)
• Pour the flour into the mixing bowl, add in the salt, sugar and ground cardamom and mix thoroughly
• Beat the eggs in a separate bowl and whisk using a fork. Make a well at the centre of your flour mixture and pour in the beaten eggs. Fold the eggs mixture into the flour gently and mix as required
• Pour in the milk in small portions as you continue whisking to ensure there are no lumps formed
• Keep adding milk till your desired consistency has been achieved. For light fluffy pancakes, you need a thinner batter, for a thick pancakes the batter mixture has to be more viscous
• Once your batter is ready, add in the lemon rind, raisins/sultanas or nuts and give the batter a good mix.
• Heat your skillet on medium heat and spread some cooking oil on it
• Once it’s hot enough, pour in a portion of batter depending on the size of pancakes you want. (This is where your natural measurements instincts come in handy)
• Once you see some bubbles forming on the top surface of the pancake it’s time to flip it over
• Flip the pancake over and put some oil to ensure it remains soft. Let it cook for 40-60 seconds and your pancake is done. Remove from the pan and place it on a serving dish/plate covered with paper towels.
• Repeat the process for the remaining batter
• Once ready, serve the pancakes preferably warm with maple syrup (According to the “Marvellous Misadventures of Flapjack” it is dishonour to eat a pancake without maple syrup) or chocolate sauce or any other thing really with the banana or any other fresh fruit and some warm milk chocolate or tea