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No. 3048
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Here's what I've been eating for breakfast lately. Pancake with whipped cream and instant coffee with milk.
The pancake recipe is as follows:
Dry: 1/2 cup (~60 g) flour, 1 Tbsp (~12 g) sugar, 1 tsp (~4 g) each of baking powder and spice mixture, a sprinkle of salt.
Wet: 1 Tbsp (~15 mL) oil (I've been using canola but any neutral oil works), 1 egg, 1/4 cup (60 mL) milk.
Mix dry with dry, wet with wet, then mix dry with wet. I cook it at a low heat, and when the top has bubbles all over it I flip it once. It takes maybe 10 minutes or less in total on the stove. I don't measure anything for it, but the batter should not be too runny. It should be somewhat thick.
For the whipped cream, I start by keeping a metal mixing bowl and whisk in the freezer overnight. I take it from the freezer and pour in 1-2 Tbsp (15-30 mL) of heavy whipping cream and lately 1 tsp (4 g) sugar. I then whisk the shit out of it, which takes about 3-5 minutes. I usually do the whisking while the pancake is on the stove and after I've washed the dishes.
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