How to Make Pancakes Wikhow

Millions of people around the world love eating pancakes. They're delicious hot from the pan with any of a wide variety of toppings. It's no surprise that many people prefer this filling, hearty breakfast to plain cereal.

Pancakes are a type of flat sweet bread enjoyed by cultures around the world. Pancake recipes vary but all have the same basic ingredients of flour, eggs and milk. Some countries, like the United States and Canada, serve pancakes for breakfast while others, such as the European regions, serve pancakes as desserts or even side dishes. They are eaten plain, with butter, sprinkled with powdered sugar or filled with pastry, fruit or cheese. Whatever the tradition, pancakes are a truly universal and enjoyable treat.

Ingredients

The following ingredients will make about 8 10-inch pancakes (more or fewer, depending on the size). You may change the amounts of ingredients according to the amount of which you wish to serve.

• 2 cups (9oz/255g) self-raising or all-purpose flour (See tips below)
• 2 eggs
• 1 1/2 cups (350ml) of milk
• 1/2 teaspoon baking powder
• 2 tablespoons butter/Vegetable oil
• 3 tablespoons sugar
• 2 teaspoons baking soda

then at the end 5 tablespoons of sugar

Steps

1. 1
   Crack eggs into a bowl and beat until fluffy. Add in the dry ingredients, (omit baking powder if using self-raising flour), and milk. Do not stir mixture at this point.
   
   
   

   Crack eggs into a bowl and beat until fluffy.

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2. 2
   Melt the butter in a microwave-safe bowl. Make sure that it's completely melted; about a minute is sufficient.
   
   
   

   Melt the butter in a microwave-safe bowl.
3. 3
   Add the butter and the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.
   
   
   

   Add the butter and the milk to the mix.
4. 4
   Heat your frying pan to a medium low flame. If you have an initial "pancake" setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won't stick.
5. 5
   Sprinkle a few flecks of water onto your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.
   
   
   

   Sprinkle a few flecks of water onto your pan.
6. 6
   Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle(Or your greased frying pan). The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size.
   
   
   

   Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle(Or your greased frying pan).
7. 7
   Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.
   
   
   

   Cook for about two minutes or until the pancake is golden.
8. 8
   Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.
   
   
   

   Cook the other side until golden and remove.
9. 9
   Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips or fruit to your pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes you will ever taste.

Video

Tips

• Try low carb pancakes - virtually no carbs: if you use high protein powders and egg or egg whites -- you'll like these delicious, "sugar free" pancakes.
• If you choose to use self rising flour omit the salt and baking powder from the recipe. Self rising flour contains both those ingredients.
• Add a little vanilla essence to the batter for an even sweeter pancake.
• Lemon juice and fine sugar make a very traditional and delicious topping.
• Instead of using butter or non-stick cooking spray on the pan, try melted bacon fat, which works great if you are making bacon at the same time as you make the pancakes.
• Try putting cinnamon sugar on the pancake while it is in the pan. After it is finished cooking, roll it up, and serve it as a "mock crepe" for a delicious treat.
• Try adding ingredients to your batter instead of topping your pancakes with them. Need a few ideas? Try chocolate chips (milk or dark), fruit (strawberries, bananas, blueberries), or different spices (cinnamon).
• As there are many cultures in which pancakes are made, there are many different recipes. Some things to experiment with are for example:
  • Using beer or sparkling water along with the milk will give it a slightly different taste in the case of beer and make it rise better if you're not using baking powder.
  • The ratio between the fluids (milk, sparkling water, beer) and the solids (wheat) determines whether the pancake will be thin (more like a French crepe) or thick (more like an American style pancake) so experiment until you find the recipe that you like most.
  • By whisking the egg-white (as seen in the movie) and adding it later you are in fact making^[1] Austrian-style Kaiserschmarrn] dough, that is usually torn apart after/during baking into a scrambled eggs like dish.
  • If you don't want the pancakes to stick to the pan you can also put in sunflower oil, the oil has a higher burning temperature (smoke point) than butter so it is better suited for use in hot pans.
  • For a very fluffy pancake use vanilla or fruit yogurt mixed with water for your liquid portion. Try sour cream too!
  • If you want them just right, make sure you leave them on for enough time!

How to Make Ice Cream Wikihow

We've all had really bad cravings for ice cream. Don't go running down to the store or market for an ice cream fix. If you have salt, ice, milk, sugar, and plastic bags, consider making it yourself. This article will cover several different methods for making ice cream at home. This is also a great activity to do with children of any age and makes for a good activity when learning about the states of matter - it shows a liquid changing to a solid by freezing, and then while they're eating it, the solid changes back to a liquid by melting.

Steps

Freezer Bag Method

1. 1
   This is good for making individual servings of ice cream to be eaten promptly after making. The video below shows a slightly different recipe but still instructs on how to make ice cream with a sandwich bag.

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2. 2
   

   Mix sugar, milk or half & half, and flavoring in a bowl, then seal it in a quart-sized plastic bag.
   Mix sugar, milk or half & half, and flavoring in a bowl, then seal it in a quart-sized plastic bag.
   • For this method, if you use chocolate for the flavoring, double it.
3. 3
   

   Take roughly two quarts of ice, crushed if possible, and place it into the gallon-sized bag with rock salt (also known as coarse salt).
   Take roughly two quarts of ice, crushed if possible, and place it into the gallon-sized bag with rock salt (also known as coarse salt). Ideally, the gallon bag will be roughly half full with the ice and salt mixture.
4. 4
   

   Place the sealed quart-sized bag with the ingredients into the gallon-sized bag.
   Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. Make sure the bags stay sealed. Do not allow the contents to mix at any time. If the bags don't seal sufficiently, use duct tape to seal the top of both bags to ensure they don't open during shaking.
5. 5
   

   Gently agitate, massage, and shake the bags for about fifteen to twenty minutes.
   Gently agitate, massage, and shake the bags for about fifteen to twenty minutes. In this amount of time the contents of the quart bag should start to turn into solid ice cream. It is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice. Double-bagging should prevent this. If your hands get uncomfortably cold, use a towel or an old t-shirt to hold the bags as you massage them; they will be quite cold and might become slippery with accumulated condensation. Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.
6. 6
   

   Then once you are done, enjoy your ice cream.
   Then once you are done, enjoy your ice cream.
   

Pot-Freezer Method

1. 1
   

   This is how ice cream was typically made before modern refrigeration, using ice cut from lakes and ponds.
   This is how ice cream was typically made before modern refrigeration, using ice cut from lakes and ponds. Hand-cranked ice cream machines are a variation of the sorbetière (a covered pail with a handle attached to the lid) which is a French adaptation of the pot-freezer method.
2. 2
   

   Put the ice cream ingredients in a bowl.
   Put the ice cream ingredients in a bowl.
3. 3
   

   Put the bowl in a tub filled with ice and salt.
   Put the bowl in a tub filled with ice and salt. Make sure the ice and salt mixture doesn't spill over the edges or into the bowl.
4. 4
   

   Mix the ingredients of the bowl vigorously.
   Mix the ingredients of the bowl vigorously. The salty ice water will absorb heat from the mixture, bringing it below the freezing point of water and turning the mixture into ice cream.^[1]It's important to mix as thoroughly as you can to prevent the formation of ice crystals. If you can, use a whisk or better yet, a hand-held mixer.
   
5. 5
   Enjoy your homemade ice cream.

Freezer Method

1. 1
   

   This method works best with a custard-based recipe, because the result will be much smoother.
   This method works best with a custard-based recipe, because the result will be much smoother. Since it involves a good bit of waiting, however, it may not be the most immediately gratifying for kids.^[2]
2. 2
   

   Pour the ice cream mixture into a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer.
   Pour the ice cream mixture into a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer.
3. 3
   

   Put it in the freezer for 30 minutes.
   Put it in the freezer for 30 minutes.
4. 4
   

   Check the mixture.
   Check the mixture. When it starts to freeze at the edges, take it out and stir it vigorously with a spatula until all the ice crystals are broken up. If you can, use a whisk or a hand-held mixer.
5. 5
   

   Check and stir every 30 minutes until the mixture turns into ice cream.
   Check and stir every 30 minutes until the mixture turns into ice cream. This might take 2-3 hours.
   

Coffee Can Method

1. 1
   

   This is very similar to the bag method, except instead of using two bags, you use two coffee cans, one bigger than the other.
   This is very similar to the bag method, except instead of using two bags, you use two coffee cans, one bigger than the other.
2. 2
   

   Put the ice cream mixture in the smaller coffee can.
   Put the ice cream mixture in the smaller coffee can. Seal tightly.
3. 3
   

   Put the smaller coffee can in the big coffee can along with ice and rock salt.
   Put the smaller coffee can in the big coffee can along with ice and rock salt. Seal the large can tightly.
4. 4
   

   Shake the large can vigorously for about 10 minutes.
   Shake the large can vigorously for about 10 minutes. Kids can roll or throw it around, but make sure the cans are sealed well and do it outside, just in case. Check the small to see if the mixture has turned into ice cream yet. If you see ice crystals forming, stir or whisk. Continue shaking, rolling, or throwing until ice cream is formed.
   

Ball Method

1. 1
   

   This can only be done with a commercial product that mixes ice cream within a specially made ball with two chambers.
   This can only be done with a commercial product that mixes ice cream within a specially made ball with two chambers.^[3]
2. 2
   

   Fill the ice end with with ice and 1/2 cup of rock salt (3/4 cup if using the larger size ball) and close by hand.
   Fill the ice end with with ice and 1/2 cup of rock salt (3/4 cup if using the larger size ball) and close by hand.
   
   
   • Standard ice cubes may not fit. You might need crushed ice.
   • You'll probably need at least 10 ice trays' worth of ice.
3. 3
   

   Pour the ice cream mixture into the end with a metal cylinder.
   Pour the ice cream mixture into the end with a metal cylinder. Leave an inch (2.5cm) at the top for expansion and close by hand.
4. 4
   

   Shake, roll, and pass the ball around for 10-15 minutes.
   Shake, roll, and pass the ball around for 10-15 minutes. The ball will probably be heavier than you expect.
5. 5
   

   Open the ice cream end with the plastic wrench that comes with the ball.
   Open the ice cream end with the plastic wrench that comes with the ball. Scrape the sides of the cylinder with a plastic or wooden spoon (metal will damage the cylinder). Close the lid by hand.
   
   
   • Since the chamber is narrow and deep, stirring the ice cream might be difficult. If necessary, use the wooden handle of a spoon or spatula.
6. 6
   

   Check the ice end.
   Check the ice end. Open the lid with the plastic wrench. Pour out any water and add more ice and up to 1/3 cup of rock salt. Close the lid by hand.
7. 7
   

   Shake, roll, and pass the ball around for 5-10 minutes.
   Shake, roll, and pass the ball around for 5-10 minutes.
8. 8
   

   Check the ice cream.
   Check the ice cream. Repeat the above steps as needed, or eat the ice cream as is.
   
   
   • When you pour the ice cream out, be careful that it doesn't spill into the raised decorative ledges and tight crevices; these may be very difficult to clean later on, especially if you use chocolate chips.
   • The ice cream tends to be "soupy" in the middle and solid along the edges.

Video

Tips

• For older students, have them connect the ice cream making process to colligative properties.^[4]
• If you can, use larger salt crystals (e.g. rock salt). Larger salt crystals take more time to dissolve in the water around the ice, which allows for even cooling of the ice cream.
• If you prefer a lower calorie ice cream that is not as rich, use milk instead of heavy cream and artificial sweetener instead of sugar. You can also experiment with other types of milk.
• Flavor combinations are almost limitless. Chocolate syrup is a basic option. Don’t be afraid to add your favorite fruits or nuts! Various flavor extracts that are available in your grocery store's baking section can lead to more exotic variations. Try combining mint extract with chocolate, or adding small chocolate chips.
• If you use blueberries, crush them first. Whole blueberries will become little rocks rather than mixing nicely with the ice cream.
• For large groups, mix several quarts of ice cream mix and divide it into bags, rather than having each individual child mix their own (that gets messy).
• When you use the mixer that has the removable canister, put the canister in the freezer overnight. Then put it straight into the mixer, and the mix into the canister while it is still very cold. This cuts down on ice crystals, and gives a smoother ice cream.