MARGARINE PANCAKES
Servings: 6
1 cup white flour
¾ cup water
3 tablespoons white sugar
2 ½ tablespoons margarine, melted
2 ¼ teaspoons baking powder
2 teaspoons vegetable oil / cooking spray
¼ teaspoons salt
1 egg, beaten
Mix the flour, sugar, salt, and baking powder in a mixing bowl.
Pour the melted margarine in a jug, add the water and egg and mix well.
Add the egg mixture to the dry ingredients and stir until mixed.
In the meanwhile, heat the skillet or griddle and coat it with vegetable oil or cooking spray.
Pour spoonful’s of batter onto the heated pan and cook on medium-high heat.
When the sides turn brown and bubbles appear at the center of the top side, flip it and cook until the side turns golden-brown. Serve the pancakes with the toppings of your choice.
Note – How does margarine work for pancakes?
The more you mix or knead the batter, the gluten makes it tighter, making it harder to spread the batter over the pan or griddle. Margarine is a fat, like butter, that covers the flour in the batter and prevents the flour protein strands from absorbing any other liquid among the ingredients, that would otherwise result in the formation of gluten. Margarine also has a shortening effect that makes the pancakes crunchy and soft rather than chewy.
Recipe and photo: Jo Lubbe
