ILF: Hotcakes

I made hotcake duckies for breakfast this morning. It turned out to be really fantastic.

This is my second attempt at making hotcakes, and I found that it tastes really really good with these precise measurements. You may make minor adjustments as you deem fit.

Portion: Makes about eight 15cm in diameter hotcakes.
Time: 15 minutes to prepare and make the batter. 20 minutes to cook all the hotcakes.

Hotcakes:

• 154 g self raising flour
• 2 tbs fine sugar
• 1 egg beaten lightly
• 185ml of fresh milk (I use Meji. For a lighter tasting hotcakes, use lighter tasting milk.)
• Butter for cooking
• Maple syrup

Directions:

Prepare the batter:

1) Place the flour and sugar in the beater.
2) Place the beater on slow speed. Beat in the milk. Beat in the egg. Obtain a smooth batter.

Cook the hotcakes!

1) Warm the pan. Add some butter. The butter helps to brown the hotcakes.
2) Scoop and pour batter into the pan.
3) Wait for bubbles to appear before flipping it around to cook second side.
4) Remove when both sides are slightly brown.
5) Add maple syrup.

The finished product. Nicely browned hotcakes!

Use different cookie-cutters or egg-shapers to make it a fun-filled breakfast for the little ones.

Top it up with hashbrowns to make it a super-duper great breakfast. Enjoy!