Chinese Food
American classic breakfast hot muffins butterminilk pancake
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My husband and I like pancake very much. We found some authoritative ones in the recipes of foreigners. We tried to make them several times. We adjusted the ingredients according to our own ingredients. Finally, the last cake was quite successful. It was thin, soft and delicious. We quickly changed the original ingredients so as not to harm the people. I used whole wheat flour. If you use ordinary flour, we should use a little more.
Cooking ingredients
Cooking Steps
Step1:Mix and sift the dry materials (flour, baking powder, salt, sugar
Step2:Prepare mixing tools. Mix wet ingredients (egg, milk, melted butter, olive oil
Step3:Mix the wet ingredients immediately after pouring (otherwise the milk and butter will agglomerate. It can't be mixed
Step4:Stir until the surface of the mixture is smooth. There is no bubble. Let stand for 5 minutes. Let the foam powder play its chemical role
Step5:It's not sticky. Put a few drops of oil on it. Wipe the oil evenly to the bottom of the pot with kitchen paper
Step6:Scoop up a tablespoon of mixed mixture. Put it in a non stick pot and spread it into a circle (if there are enough wet materials, it will be round without spreading itself). When the cake is heated, it starts to bubble. When the middle of the cake starts to bubble, turn over. Note - if you want to make pancakes with fruit, such as blueberry hot muffins, you can press fruit into the pancakes that are still heated and solidified when the pancakes are in shap
Step7:Turn it over and fry it for a while (shorter time than the first side). Then you can get out of the pot. Fry the rest of the mixture. Eat it hot ~ pancake with syrup and cream is the classic way ~ I like banana
Cooking tips:1. Prepare mixing tools. Mix wet materials immediately after pouring. 2. Various materials may be slightly different. After mixing, make some adjustments according to the texture of the mixture. For example, add more milk and butter if it is too dry. Especially the difference between the common flour and the whole wheat flour. Generally speaking, there are more wet materials when using the whole wheat flour. 3. If you like the thin one, add more milk and butter. If you like the thicker one, be honest and less milk and butter. It's very free to say 4. If the milk is common, the result of this recipe is the most classic and traditional buttermilk pancake. In fact, you don't need butter to use butermlik directly. If the milk is of other flavors. For example, I like hazelnut pancake best. It's hazelnut pancake. I used to use a cast iron pot. It's not very suitable for frying. It's a little bit
