Ever wondered why your pancakes always seem to turn into crepes and appear flat and "chapo-like" instead of fluffy.
Sometimes the taste is more like "lahoh" (flat bread) than the buttery, cakey taste that makes a pancake delectable.
Well, the secret is in just one ingredient which many often neglect.
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The Pulse Live twist to perfect fluffy Pancakes
Milk. Yes, the answer is good old-fashioned milk.
The proteins in milk and eggs are ideal for trapping air bubbles during cooking which ends up making the pancake fluffy.
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Another star ingredient in this recipe is the cinnamon. This spice always makes any pastry product exquisite.
It also has many health benefits including lowering blood pressure and anti-diabetic properties.
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Ingredients
2 cups Wheat Flour
1 cup Sugar
2 cups Milk
2 Eggs
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2 teaspoons Baking Powder
1 tablespoon Cinnamon
Cooking Oil
Method
- In a large bowl, pour the measured flour, sugar, baking powder and cinnamon.
- Add in the eggs and milk.
- Using a whisk or fork, mix until well incorporated and there are no flour lumps left.
- Heat up a wide flat pan and pour some oil before frying your first pancake.
- Using a serving spoon or ladle, scoop a measure of the pancake batter and spread evenly on the pan.
- Cook until the edges begin to turn golden brown.
- Turn the pancake and cook the flip side as well. If necessary add a bit of cooking oil to avoid sticking.
Serve with tea or other breakfast beverage.
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