PANCAKE in My Kusina

Hi guys, welcome back to my channel! It's been a while and so I will make it up to you with this two version of pancake. Thanks for your support and don't forget to subscribe and share this to your friends. Thanks again and God bless!

EXTRA FLUFFY PAN CAKE

Bowl #1 THE DRY INGREDIENTS

1 FLUFFY PAN CAKE
1 cup APF
1 1/2 teaspoon baking powder
1 teaspoon fine salt
1 tablespoon sugar

Bowl # 2 THE WET INGREDIENTS
2 tablespoon oil
1 cup evap milk

Bowl # 3 THE MERINGUE
1 egg white
1 tablespoon sugar

1. Sift and Combine all the dry ingredients and mix well
2. Combine all the wet ingredients and mix it well
3. Beat the egg white to soft peak with the sugar.
4. Preheat your pan.
5. Go back to your unfinished pan cake
6. Combine the dry and the wet ingredients.
7. Add in a scoop of the meringue mix it a bit.
8. Add in the rest of the meringue
9. Fold it, make sure not to over mix.
10. Adjust the heat from low to medium
11. Use an ice cream scooper or whatever is available to scoop your batter and help it spread a little.
12. Check the bottom part of the pancake if its already golden brown in color its time to flip.
13. Serve with butter, sugar, evap milk or any toppings of your choice.
14. Serve and enjoy!


Bowl # 1 THE DRY INGREDIENTS
1 cup APF
2 tablespoon sugar
1 1/2 teaspoon baking powder
1 teaspoon fine salt

Bowl #2 THE WET INGREDIENTS
1 egg
1 cup milk
2 tablespoon oil

1. Sift and Combine all the dry ingredients and mix well
2. Combine all the wet ingredients and mix it well
3. Preheat your pan and leave while finishing your pan cake batter.
4. While pre heating your pan, combine the two mixture the wet and the dry ingredients mix it together but make sure not to over mix it.
5. Use 1/3 measuring cup or any scoop that you have in scooping your batter to ensure that all your pan cake will be of the same size.
6. Cook pan cake in a wok or a non stick pan in MEDIUM HEAT.
7. Serve with butter, sugar, evap milk or any toppings of your choice.
8. Serve and Enjoy!



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