KELOMPOK A : -ADAM ALHAKIM -AUDYANDRI HADIPRAYOGA -IHSAN RABANNI

-FADHILAH NURUL - FIRDHA SYAMSIAH -SELINA ABIGAIL

MATERIALS: - 2 cups (18oz/510g) self-rising or all-purpose flour

- 2 eggs

-1 1/2 cups (350ml) of milk

- butter

- 1/2 teaspoon of baking powder

- 5 tablespoons of sugar (optional)

- 1/2 teaspoon of vanilla extract (optional)

- 1/4 to 1/2 teaspoon of salt (optional)

MATERIAL
- 2 cups (18oz/510g) self-rising or all-purpose flour (See tips below) - 2 eggs - 1 1/2 cups (350ml) of milk - butter - 1/2 teaspoon of baking powder - 2 tablespoons of butter/vegetable oil - 5 tablespoons of sugar (optional) - 1/2 teaspoon of vanilla extract (optional) - 1/4 to 1/2 teaspoon of salt (optional)

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

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

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.

4.Heat the 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. 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.

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.

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.

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.

9. Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips,
cookie or candy crumbles 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.

QUESTION 1. how many eggs are used to make pancakes???? 2. how many spoons of salt are included??? 3. what is the name of the cake above??? 4. what the cake using butter??? 5. what is the use of sugar cookies???

Answer 1. 2eggs 2. to 3. pan cakes 4. yes 5. yes