Plain Pan Cake

Everyone likes pancake. I learnt about pan cakes when I was in class 4, the recipe was given in our practice English Book, but it was without Baking powder, I remember it was hard. It’s an easy and simple recipe can be prepared quickly with less preparation and cooking time. There are different variations of pan cakes with different fruits. The first time I made it came up hard without the spongy texture. I realized I had used the cold milk right from refrigerator, less baking powder and egg white was not mixed well to foam. Next time it came as just perfect soft and fluffy.

Ingredients:

1. Maida (All purpose Flour) – 1 Cup 
2. Milk – 1 cup
3. Egg – 1
4. Sugar – 2 tbl spn
5. Salt – a pinch
6. Oil – 1 tbl spn
7. Baking Powder – 1 tbl spn

How to prepare:

1. Mix all the dry ingredients (maida, salt, baking powder)
2. In a bowl break egg and separate the yolk from white.
3. Add sugar to the yolk, stir well. Add milk and mix well.
4. Pour this mixture to the dry mixture, and mix well slowly to ensure no lumps are formed. Add extra milk if needed. It should be pouring consistency not liquid.
5. Stir egg white well to form foam, or you can use small hand blender.
6. Add this to the batter and mix slowly. At this time you should see the mixture is light and aerated.
7. Heat a non-stick pan or tawa and pour ladle full of batter in desired shapes. You should notice plenty of bubbles in few secs, this indicates the batter is prepared correctly. Refer to the picture.
8. Turn it and cook the other side.
9. Serve hot with honey, or maple syrup or ripe banana (optional).

Note:

• Do not use baking soda to make pan cake. 
• Cook in low medium heat, to prevent burning or brown color.