Pancakes by Cheong Mei Ling

30gm (1oz) butter
2 large eggs
200gm (7oz) self raising flour
1 tsp baking powder
40gm (1 1/4oz) caster sugar
250ml milk
1 tsp vanilla extract
1. Melt the butter in a small saucepan and set aside to cool.
2. Crak the eggs into a small bowl and lightly beat with a fork until combined.
3. Sift the flour and baking powder into a bowl, lifting the sieve high above to aerate the flour.
4. Stir in the sugar until evenly mixed with the flour,so each pancake will be equally sweet.
5. In a jug, lightly beat together the milk,eggs, and vanilla extract until well blended.
6. With a spoon, form a well in the centre of the dry ingredients.
7. Pour a little of the egg mixture in to the well and start to whisk it in.
8. Wait until each addition of egg mixture has been incorporated before whisking in more.
9. Finally, whisk in the melted butter until the mixture is entirely smooth.
10. Put aside about 20-30 minutes then you can cook your pancake.
Cooking method that I use to made the smooth surface is:
1. Use the kitchen tissue to wipe the butter into a frying pan instead of melt a knob of butter in a frying pan. (Optional, I did not do this step)
2. Always using medium or low heat, depends on your stove.
3. When small bubbles appear and pop, leaving a small holes, this is the time to turn the pancake.
4. Use a ladle and slowly pour the batter into frying pan from a distance of 20-30cm on top of the pan. The batter will spread evenly and can get a very nice round shape. When the batter travels from a distance to the pan, air will be incorporated and result in fluffy texture.
5. I am using happy call pan. After pouring the batter, I close the lid (not locked ) while cooking the pancake