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Makes about six big breakfast pancakes, or an awful lot of pikelets.
Sift the dry ingredients together, and mix the eggs, oil, yoghurt and milk together, too. In a big glass jug, mix them all together into a smooth pouring dough.
Heat a heavy frying pan until a drop of water sizzles on contact. Coat the bottom of the pan with a light film of butter and oil.
For American pancakes, pour in enough mixture to produce a finished pancake about 150-175mm diameter (6”-7”) and 8-10mm (3/8”) thick. Pikelets should be about 75mm (3”) diameter.
Cook until the top just loses its glossy surface, flip the pancake, and continue cooking the reverse side until it is golden brown. Slide the finished pancake onto a plate in a warm oven.
Continue with the rest of the mixture.
Wipe the pan again with an oil soaked piece of kitchen towel to add enough butter/oil mixture to make cooking easy.
Use a knife to cleanly cut off the end of the pouring stream when enough mixture is in the frying pan.
Do not skimp on raising agent, as leathery pancakes may result.
Serve hot with butter and jam, Maple syrup or Golden syrup.
see also American pancakes
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