Kusina ni Manang
From the kitchen of: Sarah
Instructions:
Ingredients:
SIFT BEFORE MEASURING:

1 1/2 cups all-purpose flour
(or combine 1 1/8 c APF with 3/8 cup cornmeal)

COMBINE with

1 tsp salt
3 tbsp sugar
1 1/2 tsp double-acting baking powder

IN ANOTHER BOWL, COMBINE:

2 sllightly beaten whole eggs (room temp)
3 tbsp melted butter
1 cup whole milk (room temp)
Place a griddle or heavy-bottomed skillet over low heat. Add a bit of butter to grease the pan. Increase flame to medium. Let pan warm up for about 5-10 minutes. Don't let the butter smoke or scorch..

Quickly mix the wet ingredients with the dry and stir just to moisten.  It's normal for the batter to be lumpy. Pancakes can be moade within n30 minutes of making it (when leavening ingredients are most effective).

Add the batter to the hot griddle. Wait for the appearance of tiny bubbles, uniformly distributed over the upper surface of the pancake. Flip each pancake once and only once. They usually take about 1/2 the time on the second side. This will depend on how thick you've made your pancakes.

Serve immediately with maple syrup.
Variation:

You may add 1/2 cup chocolate or fresh or frozen blueberries to the mix and fold in quickly.
Tips:
Before mixing, pre-heat the griddle pan, Once mixed, batter is best cooked within 30 minutes, as during that time the leavening agent acts best.
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