banana cake pic

okay here it is. fresh out of the oven. yummy. used 2 small cake pans -just nice

banana cake

picture will post later - cake still in oven but since i'm on the computer, do this first. about 20 mins prep time. likewise i didn't add nuts. don't know how the end product tastes like but the batter tastes good :)

i think this zack is tkc2000 - saw it in her fotopages. in my moments of boredom..


Banana cake (Zack’s fotopages – from Allrecipes.com) March 2007
1 g salt 115 g unsalted butter
120 g white sugar
80 g light brown sugar
2 eggs
4 ripe bananas, mashed (i had pisang emas, so used 8 of that)
160 ml buttermilk ( 155ml milk + 5ml vinegar/lemon juice )
*60 g chopped walnuts (omitted - just discovered kids prefer no nuts)

How to make:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool. After the cake has cooled off a little bit, I wrapped the cake in cling wrap and left it overnight.

sup tulang lindek / zurin

sup tulang /ekor... terlupa nak taruk bawang goreng / daun bawang at this point. Lindek gave a recipe using pressure cooker, but since i don't have one i made this with a slow cooker - almost 6 hours .. nice and daging is soft. didn't type her recipe but can use zurin's which i have in this computer. Hope she doesn't mind. Lindek, if you can please jot down your version.



Zurins’ sup tulang


I cukup suka sup tulang. Nomally I beli ribs, masak 2-3kg.
I tumis a lot of bawang besar yang dah dadu, halia yang dimayang and b. putih. Lepas tu campur kayu manis, cengkih and lada hitam. Put in as much as you like. I suka bubuh banyak sbb I like the smell. A little of pelaga and b. lawang (jangan banyak sagat sbb soup will turn sourish). Tumis wangi.

Masukkan air. Gelegak, masukkan tulang yg dah buang ALL the lemak and bunjut sup tulang Mak Siti. Gelegak,tutup periuk,,rebus api kecil for 1half to 2 hours. Dah empok masukkan a lot of carrots and some kentang. The more carrots the sweeter the soup. Bila dah siap, biarkan soup for a while then scoop up the minyak on top together with some soup. Put the minyak mixture in the fridge. Bila the minyak dah beku, throw the minyak away and pour the remaining soup into periuk.

apple muffin

did this last weekend - didn't have muffin cups so it turned out more like cupcakes. Nice. Honestly can't remember the source of this recipe but it's easy to make and tastes nice even without the nuts. It's another easy-to-make and yummy-to-eat. 45 mins from start to muffins on the plate :)

And since you don't need butter (which needs to be softened in some recipes) then it's do-able as a emergency snack.

Apple muffin (?source) march 2007

1 ¼ cup flour
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
pinch of salt
2 granny smith apples diced
½ cup sugar
½ cup oil
1 egg
½ cup groundnuts = fried without oil, crushed
½ orang – extract juice and finely grate rind

preheat oven 180 deg
sift flour, bpwder, bicarb, g cinnamon, salt
in a separate bowl whisk eggs, sugar, oil till well combined. Add vanilla, orange juice and rind
pour mixture into dry ingredients, along with apples and nuts (I didn’t use nuts). Mix with whisk just till well incorporated. Do not over mix
spoon mixture into muffin paper cups
bake 12 – 15 mins

Pizza

Dear All,

THis is my favourite picture to date!! Before and after pictures. Found this in this cookbook by KKM (kem kesihatan msia) - must be a campaign for cara hidup sihat. This dough is nicer than the previous one. Very do-able. in fact i made in the moring, put in fridge and popped in the oven for lunch. The sky's the limit when it comes to the topping choice. didn't have mozzarella (boy i do miss all that cheese in UK!!) so used sliced cheddar cheese instead. the tomato base was a bit sweet so i'd reduce the sugar a bit next time. didn't have fresh tomato either so I skipped that.

Pizza (KKM resipi) Feb 2007

a) Doh
200 g (2 cawan) tepung gandum
20 g (2 sudu the) yis segera
3 g (1/2 sudu teh) garam
5 g ( 1sudu the) gula
10 g (1 sudu makan) minyak sayuran atau minyak zaitun
air suam untuk menguli (less than one cup)

b) untuk sos tomato
3 biji tomato masak, cancang besar
3 sudu makan pes tomato
1 biji bawng besar, dicincang halus
2 sudu makan gula merah
1 sudu makan minayk sayuran
1 sudu teh oregano atau basil

c) untuk topping
(whatever)
120 g keju mozzarella, diparut kasar.

campur tpung, yis, garam, gula, minyak. Sebatikan
masukkan air suam sedikit demi sedikit – uli sehingga menjadi satu doh yang lembut dan elastic
masukkan doh ke dalam bekas yang telah disapu minyak dan letak di tempat yang panas selama 40 minit. Doh ini akan naik seganda
minyakkan acuan pizza
canaikan kepada bentuk bulat dengan ketebalan 2 sm
masukkan ke dalam aucan yang telah diminyakkan dan tinggal selama 10 minit sebelum diletakkan topping.

Sos:
tumis bawang hingga lembut
masukkan tomato yang dicincang dan kacau hingga lembik
masukkan tomato paste, oegano / basil, gula dan masak atas api perlahan hingga beberapa minit hingga pekat.
sejukkan.

Pizza
sapukan sos tomato pada doh dan tabor topping.
tutup topping dengan taburan keju serta oregano.
baker selama 20 – 30 minit pada suhu 200 oC atau seningga doh nam=pak rangup dan warna keju bertukar menjadi perang. .

Mee Calong and Kuah Dhal

yesterday tried this mee calong from hanieliza fotopages but since there was no 'calong' i call it the modified mee calong (had no idea what that means till i read the recipe - hanieliza fotopages).

MEE CALONG (hanieliza)Bahan 1 rangka ayam [potong kecil] 500 gm mee kuning atau bihun [celurkan] 1 pokok daun sup [hiriskan] 1 batang carrot [potong kecil] 3 pokok sawi minyak/baby sawi/kailan [potong pendek] 3 biji cili merah [hiriskan] bawang goreng garam air secukupnya 2 s/b minyak 1 kiub ayam [maggi atau knor] Bahan tumbuk/mesin 2 ulas bawang merah 3 ulas bawang putih 1 s/b lada hitam Bahan Sos Kicap Pedas 15 biji ciliapi ] tumbuk halus 1 ulas bawang putih ] 2 s/b kicap cair Bahan Calong 1/2 cawan isi ikan tenggiri atau selayang 1 s/k lada hitam tumbuk sedikit tepung jagung sedikit garam Cara. 1. Isi ikan digaulkan dengan lada hitam, tepung jagung dan garam. Bulat2 bentuk kecil. 2. Panaskan minyak dan tumiskan bahan tumbuk/mesin sehingga wangi. 3. Masukkan air dan biarkan mendideh. 4. Masukkan garam, tulang ayam dan renehkan sehingga mendideh. 5. Apabila mendideh asingkan tulang2 ayam tadi dan masukkan calong. 6. Masukkan kiub ayam dan carrot dan bairkan mendideh perlahan2. 7. Masukkan sawi/kailan. 8. Bila mendideh tuangkan bahan sup keatas mee atau bihun. 9. Taburkan daun sup dan cili yg telah dihiriskan dan bawang goreng. 10. Hidangkan panas2 bersama sos kicap pedas.


the other pictuer was my kuah dhal - easy to do but i notice other recipes look more complicated. the way i did it - soaked dhal overnight, then tumis bawang, add biji sawi, daun kari, add that dhal (can also boil first so that it's more lembik), add bit of kunyit and salt to taste. let simmer.

Roti canai - frozen ones.

Oven-baked chicken with garlic and parmesan

okay rita, I figured this google account thing. THis is another you-must-try recipe, especially if your audience like things cheesey. not exactly ready in 1/2 hour but it's take out ayam in the morning, marinate in the afternoon (or this reads as leave instructions for helper to do.. if you do this on a workday as in my case), bake in the evening and ready in one hour. recipe from Delia's summer collection with some modifications

Oven-baked chicken with garlic and parmesan

1 chicken – 8 parts
4 large clove garlic ]
1 teaspoon rock salt ] tumbuk

3 x size 2 eggs ]
black pepper ] whisk, add garlic puree and pour over chicken.
Marinate at least 4 hours

Preheat oven 350oF or 180oC
Pop in shallow roasting tin containing:
50 g butter
4 tblspoon olive oil

50 g fresh breadcrumbs ]
40g parmesan cheese, grated ]
2 heaped tablesppon finely chopped fresh parsley ]
seasoning ] mix and put on plate
(* had no parmesan so i used 3 slices of cheddar cheese - grinded sekali with 2 pieces of kepala roti that no one eats anyway). No parsley so i added some other spice for the colour.

remove chicken from fridge,
take one piece at a time
sit in crumb mixture, pat and coat with crumbs
add chicken pieces
bake on high shelf 20 min
turn and bake another 20 min (*for my oven i did 30 mins)
pour off excess fat, bake another 5 mins

drain and eat.

coleslaw from Hanieliza - cabbage + carrot + mayonnaise +lime juice +2 spoonful cold water.

Sausage Rolls and Nasi Goreng Cina

Okay, so i found out that i can make this without my bread maker ('can' meaning it's a good workout!). appearance - hmmm, boleh diperbaiki but taste is there.

SWEET BUN for sausage rolls

Ingredient A :
500g high protein flour
25g milk powder
75g sugar (I lessen it to just 50g since I want to make sausage rolls)
10g instant yeast
1 teaspoon bread softener
1 egg
1/2 teaspoon salt

Ingredient B :
250ml water
75g margarine

Ingredient C :
Red bean filling
Butter
Sugar
Sausage
Raisins/sultanas

Method :
1. Mix well ingredients A.
2. Add in water and knead till a soft dough is formed.(I called upon my antique but still reliable mixer to help me with this process!)
3. Add in margarine and knead again till soft and elastic.
4. Divide the dough into 50g balls.
5. Shape the dough to your liking.
6. Leave to prove till double the size.
7. Bake in a preheated oven at 180 degree celcius till golden brown.
8. Once out of the oven, brush some margarine on top.















Then today for lunch, kelaparan, since ada rice, tried this recipe - i know there are 1000 and 1 ways to make nasi goreng but i followed this to see the effects of ginger and oyster sauce. Comment from my sister -hmmm, sedap!

Chinese fried rice (Zack fotopages)

Ingredients:
2 cups white rice
6-8 shrimps
1/2 of 1 chicken breast, diced
2 cloves garlic, finely minced
1/2 green onion, minced
1 tsp minced ginger
mix veggie
2-3 eggs
2 tbsp oyster sauce
2 tbsp spring onions
2 tbsp fried shallots (bwg goreng)
2 tbsp veggie oil + 1 tbsp sesame oil salt,
white & black pepper,
sugar to season

How to make:
1. Prepare all the ingredients; Have them placed in bowl along with the seasonings; oyster sauce, salt, sugar and pepper. Make sure that everything is within your hands reach because you'll be cooking very fast, so you won't have time to run to the sink or table for the ingredients.
2. Heat up the wok, put in the oil and check to make sure that the wok is really hot by sprinkle a little bit of water to the side of the wok and it should steam up very quickly.
3. Pour in onions, garlic, chicken and shrimps. Stir quickly followed by the oyster sauce and mix veggie. Pour in the rice mixed with eggs ( see the TIPS picture above ) and stir fry quickly. Use a big spatula is you need to. It sure helps sometimes
4. Lastly add in the spring onions, fried shallots and season with enough salt, sugar and pepper of your liking.

Mee Hailam

dear Folks,
You all must simply try this - siap within 1/2 hour (from start siang daging/sayur to makan) and it's simply sedap. had it for late lunch - today saturday is nice and cool - hujan dari pagi till now almost 3.15pm.. went into my springcleaning mode then got hungry hence the late lunch. i suppose those of you who are not keen on mee kuning can use sphagetti. Eat it when it's hot. Oh, and i added cili padi sebijik sebab tak ada cili powder. to the kuah. the bawang goreng adds the kick, so add it as well. And i malas nak boil the meat for the stock so used that cube - 1 piece.

MEE HAILAM PHALIN OOI (from mamafami fotopages)
Mee kuning
Beef fillet ~ sliced thinly, boil for 5 minutes and keep the stock
Chicken fillet sliced Onion ~ sliced Garlic ~ chopped Chicken cube Chillie powder Oyster sauce Sweet soya sauce Soya sauce Tomato sauce Vegetables ~ whatever you like...hehehe (my choice is carrot, celery and tomatoes) Cornflour mixed with water ~ to thicken the gravy Oil for cooking Method : 1. Boil the fresh noodles till soften. I skipped this step because my noodles are well cooked. 2. Heat the oil and saute onion and add in the beef fillets and chicken fillets. Fry for about 3 minutes. 3. Add in the crushed chicken cube and chillie powder. Stir well. 4. Pour the beef stock. Add in oyster sauce, sweet soya sauce, soya sauce and tomato sauce. Stir well and let it boil. 5. Add in eggs. 6. Add in the vegetables. 7. Pour in the cornflour mixture to thicken the gravy. To serve : Put the noodles in a bowl, pour the gravy on top. Garnish with chopped spring onions and fried onions.
And this choc cake - someone gave for CNY - it's simply delicious - 1/2 gone since last night. Don't know who made it. And the bottom picture - like i said, springcleaning mode. All those went into the washing machine... 

Ayam Percik

Dear folks,

Got this from Hanieliza fotopages. easy to do (dinner last night)- prepare chicken, blend all the stuff (do this finely kalautak the serai makes the kuah a bit 'berbulu'), put all in kuali, let the kuali be on the stove, then masuk oven in the last stages. ready to eat in about one hour. i reduced the cili to about 6.-8 since kids tak berapa gemar pedas. Ini sebab duk recommend Ja beli oven and termention ayam percik! Picture ni tak berapa menarik but the taste is yummy.

Bahan: 2 kg ayam [potong 4 keping] 3 cawan santan pekat [perah gunakan air kelapa dari 1 biji kelapa ] (I used 1 packet of instant santan)1/2 cawan air asam jawa 1 s/t gula 1 s/t halba garam secukup rasa bahan mesin halus 20 tangkai cili kering (used only about 6 for 1 ekor) 4 biji bawang putih 3 cm halia 5 batang serai Cara 1. Lumurkan sedikit garam dan tepung ubi kayu pada ayam dan bilas bagi menghilangkan bau hanyir. 2. Masak ayam dalam kuali bersama bahan mesin, santan, halba dan asam jawa sehingga sederhana masak (kuahnya tinggal sedikit). Tetapi pastikan segala rempah sebati dengan ayam. 3. Alihkan ayam ke ketuhar dan panggang pada suhu 200' C sehingga ayam masak dan berwarna perang keseluruhannya. [boleh juga panggangkan ayam menggunakan pemanggang ikan tu] 4. Hidangkan dan hiaskan dengan salad atau timun. NOTA: Boleh ditukarkan ayam kepada ikan tetapi ikan tu tak perlu direbus dgn santan...cuma masakkan bahan kuah sehingga pekat. Ikan tu dibakarkan dan percikkan kuah tu saja dan bila menghidang..curahkan kuah keatas ikan. 

Modified Black Forest Cake

dear folks, Hari ni menggatal buat cake - for my sister's birthday party. followed mamafami's recipe for black forest - since i don't know how to do the 'rosette' tu pakai letak je the cherries. and i still can't sprinkle choc rice on sides of cakes! cake is nice, easy to do apart from the need to whip egg whites and the cream (no fresh cream kat supermarket tu so used whipping cream). one thing i learnt about whipping the cream - be patient! took a while for it to turn from liquid to cream, but once it reaches that point, wow, terus jadi lovely whipped cream! nasib ada mixer! recipe below. And the 3rd picture is the road to my house - since Nina tunjuk gambar snow i tunjuklah green green green trees. Sunday morning walk (note - an actual effort to go walking!!!). then i noticed those lovely jantung pisang but the trees were too tall, kalau tak boleh ambik (it's on no man's land).

DELICIOUS CHOCOLATE CAKE (For black forest cake) - need to double recipe for 2 cakes.3 eggs separated 120 g flour 175 g sugar 60 ml oil 125 ml hot water 24 g cocoa powder 2 teaspoons baking powder a pinch of salt 5 ml vanilla essence Method : - Sift flour, baking powder and salt together - Mix cocoa and hot water and allow to cool - Combine egg yolks, oil, sugar, vanilla and cocoa mixture - Add this to dry ingredients and mix well. - Whip egg whites till stiff and fold lightly into mixture. - Bake in a pre-heated oven at 180 C for 40 to 45 minutes. (2 round 9” pans)

Let cool
Drizzle syrup onto cake (original – dark cherry with syrup. Substituted with peaches in syrup)
Spread fresh cream onto surface. Arrange fruits, top with 2nd cake, spread more cream.
Decorate side of cake.
 

homemade pizza

okay folks, tried this tonight. Thick base - dough can actually be used for 2 of this sized pan.


Pizza (modified from Chef Wan’s recipe)

Base – (actual recipe requires 4 cups ‘tepung roti’ + 30 gm yeast – uli 10 mins, leave few mins, uli again)

4 cups flour
1 teaspooon sugar
1 teaspoon salt
bit of bicarbonate soda
2 tablespoon olive oil
½ cup warm water (actually i used aobut 1 cup - keep adding till uliable)

Mix dough and flatten on pan

Tomato base

3 garlic pips
¼ onion - tumis in about 2 tablespoon olive oil
add ½ cup or so tomato puree
add about 1 tablespoon sugar
½ teaspoon each of oregano + basil + thyme (to taste)


pour base onto pan
add stuff – bake in preheated oven 180oC for about 10 mins
sprinkle grated mozzarella cheese (used sliced chedder cheese quite okay)
bake somemore till cheese bubbles nicely. 

Jumbo Choc Chip Cookies

Dear All, Finally found a recipe for one of those jumbo chewie choc chip cookies - courtesy of Betty Crocker. Kids made it, or rather, quarrelled through the process but in the end... we had 1 1/2 dozen yummy cookies!

Chocolate chip cookies – Betty Crocker

¾ cup granulated sugar
3.4 cup packed brown sugar
1 cup butter (softened)
1 teaspoon vanilla
1 large egg
2 ¼ cup all purpose flour (if using self-raising flour, omit baking soda and salt)
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped nuts (I used walnuts)
1 bag semisweet choc chips (2 cups)

heat oven to 375 deg/ 190 deg
beat sugars, vanilla and egg in large bowl with electric mixer (medium speed) or with spoon.
stir in flour, b soda and salt (dough will be stiff)
stir in nuts and chips
drop dough by rounded tablespoons about 2 in apart onto ungreased cooking sheet.
bake 8 – 10 mins or until light brown (centres will be soft). Cool 1 to 2 mins, remove from cookie sheet to wire race.

For jumbo choc chip cookie – drop dough by ¼ cupfuls about 3 in apart onto ungreased cookie sheet. Bake 12- 15 mins or until edges are set (centres will be soft) cool 1 – 2 mins, remove to wire rack.
Makes 1 ½ dozen 

ban kelapa

Yesterday made ketayap for Mira's class party, and had leftover coconut filling. So today made some buns - was quite surprised that they taste nice! Coconut filling was easy to do - dessicated coconut (well, mana ada fresh grated coconut), brown sugar, bit of water - mix all in pot and stir till sugar dissolves. I suppose if I had daun pandan it would taste nicer. Nice eaten for morning break with a cup of hot coffee... bila otak dah bengang... 

creme caramel

Tried and tested recipe (the one Ida posted). Verdict: easy to make, scrumptious to eat. 

Beef stew and Yorkshire pudding

Got inspired after watching Nigella's cooking show on tv last night. So we had beef stew (modified from her lamb stew) which had feta cheese and mint leaves sprinkled on it - lovely comfort food!!

recipe as below:

Brown meat in oil

Blend:

Celery (3 – 4 sticks)

Onion – 1 big

Garlic 4 cloves

Pour celery/onion mixture into the oil

Saute till soft

Take ½ out, put beef in, pour back the ½

Add bay leaves (about 3 – 4) + 1teaspoon oregano powder

Add carrot – chopped into ¼

2 cans chopped tomato

water

leave 2 hours

add some macaroni

serve with feta cheese / bay leaves (used mint)

Then had yorkshire pudding (as in for a sweet dessert rather than with roast beef). Ate it as soon as it came out of the oven - with cream and honey - hmmmmmmm yummmy. Oooh, dah kenyang....

recipe for Yorkshire pudding:

Heat oven 425
Put pan into oven (with about 3 mm of oil/fat in it)

4 eggs + 350 mls milk – blend and let rest for 15 min.
add flour 1 ½ cups
blend together

pour into hot pan
bake 20 – 25 min

eat when still hot (immediately out of oven!) with cream and honey

banana muffin

Found this very easy to do banana muffin recipe (betty crocker's). Imran mashed the bananas (of course when you have a 5yr old boy mash it, there was lots of imagination play going on about monsters thrashing the bananas..) and both Dina and he mixed it all up - ending up with a not so lumpy batter (read - over mixed). But - it's lovely when eaten hot!

1/3 cup milk
¼ cup vegetable oil
1 large egg
2 cups all purpose flour (if use self-raising f, omit b powder and salt)
½ cup packed brown sugar
2 teaspoon baking powder
½ teaspoon salt
1 cup mashed very ripe banana (2 medium)

heat oven to 400
grease bottoms only of 12 medium muffin cups or line with paper baking cups
beat milk, oil, egg
stir flour, sugar, b powder, salt all at once just until flour is moistened (batter will be lumpy)
fold in bananas
divide into cups
bake 20 to 25 minutes or till golden brown
when done, immediately remove from pan to wire rack 

Creme Caramel courtesy of Ida

For the custard:
3 large eggs
2 egg yolks
3 oz (75gms) caster sugar
Pinch of salt
500 ml fresh milk
1 can evaporated milk
1 ½ teaspoon vanilla essence
Butter for greasing (optional)
For the caramel:
100gms sugar

Method:

Preheat the oven to 160ºC. Pour about 1 inch of hot water into a roasting tin large enough to hold a custard mould. Place this tin in the oven.

Put the eggs and egg yolks into a bowl. Beat them lightly, but not to a froth. Add the sugar and salt and mix in. Heat the evaporated milk and fresh milk in a pot until it is very hot.

Slowly pour the hot milk into the bowl with the eggs, whisking vigorously, add the vanilla and mix it in.

Grease the custard mould with butter. Put the sugar for the caramel in a heavy based frying pan, spreading it over the bottom. Heat it over a medium heat. Do not stir. As the sugar melts and turns brown, tilt the pan around so that the sugar moves a little. When all the sugar has caramelized, pour it into the custard mould. Tilt the mould around so that the sides are coated. The sugar will harden. Strain the hot custard into the mould and place the mould in the roasting tin of water. Cook in the oven for 1 hour or 1 hour 10 minutes. Let the custard cool before putting it in the fridge. Invert the custard.

Mexican Chicken

Hi gals,

Tried this recipe today - it's actually very nice (kids sapu habis) and easy to make (jenis campak2 and bake). Got it from a british cookbook - it also required tarragon vinegar and white wine which I conveniently omitted.

We had it with mashed potatoes and pasta salad.
75 gram butter
4 chicken joints
4 small whole onions
25 gram flour
2 tablespoon tomato puree
300 mls chicken stock
4 cloves
1 clove garlic, crushed
1 green pepper, deseeded and sliced
salt and pepper
100 g seedless raisins
12 stoned green olives (optional)

lightly fry the chicken in the melted buter
transfer to a large ovenproof casserole.
Toss the onion in the butter and add to chicken
Remove pan from heat, blend in the flour and then the puree, gradually add stock
Stir to keep free from lumps
Replace over heat, stir till thickened
Pour over chicken
Add cloves, garlic, pepper slices
Season with salt and pepper, cover, cook in moderate oven (180 deg c) for 1 to 1 ½ hours
Add raisins and olive for the last 15 mins

Serves 4 

Pancakes

Finally found a recipe that gives fluffy and thick pancakes, courtesy of Betty Crocker's. Lovely saturday morning breakfast. Once again, recipe to follow.

Pancakes (betty crocker’s – thick and fluffy)

1 large egg

1 cup all-purpose flour (if using self-raising omit baking powder and salt)

¾ cup milk

1 tablespoon granulated or packed brown sugar

2 tablespoon vegetable oil

3 teaspoon baking powder

¼ teaspoon salt

butter, stick margarine or shortening

1. beat egg till fluffy, beat in remaining ingredients except butter just until smooth

2. for thinner pancakes stir in additional 1 to 2 tablespoon milk

3. heat griddle or skillet, grease if necessary

4. for each pancake, pour slightly less than ¼ cup batter, cook till bubbly on top, puffed and dry around edges, turn and cook other side until golden brown.