PAN­CAKES (OR PIE CRUST! )

Popular Mechanics (South Africa) - - Products - By Roy Berend­sohn

I’ve made these a mil­lion times, al­ways with great re­sults. It’s easy to re­mem­ber be­cause you use one of ev­ery­thing.

DRY IN­GRE­DI­ENTS

1 cup self-ris­ing flour 1 level tbsp bak­ing pow­der 1 level tbsp corn­meal (po­lenta) You could eye­ball this and it would still come out okay: a palm full of flour, a large pinch of bak­ing pow­der, and a large pinch of corn­meal.

WET IN­GRE­DI­ENTS

1 egg 1 cup but­ter­milk (or 2% milk) 1 cap­ful oil (use the cap from the

veg­etable-oil con­tainer)

MIX­ING IN­STRUC­TIONS

1. Mix the dry in­gre­di­ents with a fork. 2. Mix the wet in­gre­di­ents with a fork. 3. Mix to­gether the wet and dry with a fork. 4. Thin the re­sult­ing bat­ter with water un­til, when you pour it out of a spoon, it forms a thin, smooth rib­bon on top of the bat­ter.

COOK­ING IN­STRUC­TIONS

1. Mois­ten a pa­per towel with veg­etable oil and wipe a sheen on to a pan over medi­umhigh heat. 2. Pour enough bat­ter on to the pan to cre­ate a 100- to 120 mm-di­am­e­ter pan­cake. 3. Flip when bub­bles form thor­oughly around the rim. Let the pan­cake rise, then re­move from the heat.

PIE CRUST!

Add about half of the wet in­gre­di­ents to the dry. Roll out on a floured coun­ter­top and spread over pre-warmed chilli con carne (or beef and gravy, stews or creamed veg­eta­bles) in a bak­ing dish and place in oven un­til crust is golden brown.

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