gringer's Pancakes

Based on a metric conversion of the recipe from the Ultimate Frypan book.

Method Overview

1. Mix wet ingredients (1-3)
2. Mix dry ingredients (4-7)
3. Mix together to make a thick paste
4. Mix in additional milk (8) to desired consistency

Ingredients (makes about 10 thin pancakes)

1. 50g butter, only just melted
2. 2 eggs
3. 1½ cups milk
4. 500 g (2 cups) flour
5. 25-50 g (⅛-¼ cup) sugar
6. 5 tsp baking powder
7. 1 tsp salt
8. 1 cup milk
9. Extra butter for frying

Notes

• The sugar can be reduced, but is important for giving the pancakes a bit of crunch around the edges. Use the smaller amount of sugar for savoury pancakes, and the larger amount for sweet pancakes.
• Using butter for frying helps to add a flavourful crust to the pancackes
• Butter for NZ recipes (such as this one) is salted unless otherwise stated

Preparation & Cooking

• Cut extra butter into teaspoon-sized amounts, one per pancake. Add these to the pan just before cooking each pancake.
• Use a soup ladle full of mixture for each pancake. This should make a pancake that is around 20cm diameter.
• On an induction cooker, pancakes cook best by pouring them onto a very hot stainless steel pan (1000W heat), then reducing temperature for cooking.

Method

1. Heat butter until it is only just melted.
2. Mix in eggs with a knife blade.
3. Mix in 1½c milk.
4. Put flour into a bowl.
5. Mix in sugar, baking powder, and salt.
6. Pour in wet ingredients from step 3 to make a paste, mix until lumps are gone.
7. Mix in an additional cup of milk to make a thick liquid.
8. Place soup ladles full of the mixture into a hot pan. Turn over once bubbles form and start to pop.

I hope you enjoy your pancakes!