NOURISHING TRADITIONS DOBBER'S PANCAKES
INGREDIENTS:
300G SELF-RAISING FLOUR
300G MILK
3 EGGS
40G SUGAR
60G MELTED BUTTER
METHOD:
COMBINE ALL EXCEPT BUTTER, MIX WELL, ENSURE THERE ARE NO LUMPS, AND WHISK IN BUTTER.
ONCE PANCAKE BATTER IS MADE, TRANSFER TO SQUEEZE BOTTLE TO MAKE SURE THE PANCAKES COME OUT ROUND.
WHEN COOKING PANCAKES, USE A NONSTICK PAN ON LOW HEAT, USE A SMALL AMOUNT OF OIL SPRAY, AND WIPE THE OIL SPRAY AROUND PAN TO CREATE A SUPER LIGHT FILM OF OIL; THIS ENSURES PANCAKES DON'T STICK AND COLOUR EVENLY.
ONCE THE PANCAKES START TO BUBBLE IN THE CENTER, USING A SPATULA, RUN THE CORNER OF THE SPATULA AROUND THE EDGE OF THE PANCAKE TO RELEASE IT FROM THE PAN. THEN, IN ONE SHARP MOTION, FLIP THE PANCAKE.
WHEN THE PANCAKE STARTS TO DOME IN THE CENTER, USING YOUR FINGER, GENTLY PRESS THE PANCAKE CENTRE. IF IT SPRINGS BACK AND FEELS BOUNCY, THEY'RE READY; IF NOT, KEEP COOKING TILL IT DOES
*(NOTE: PANCAKES SHOULD LOOK GOLDEN BROWN; IF THEY ARE DARK, IT IS TOO HOT; IF THEY ARE BLONDE, IT IS TOO COLD. ADJUST COOKING TEMP TO ENSURE THE CORRECT COOKING TIME; PANCAKES SHOULD TAKE 2-3 MINUTES ON THE FIRST SIDE, THEN 1 MINUTE ON THE FLIPPED SIDE).
ENJOY WITH SALTED BUTTER AND MAPLE SYRUP!