quiz: which pancake ingredient should be increased in order to obtain harder (less crumbly) pancakes? (flour; baking powder; egg; milk)
to tell the truth i hv no idea myself. anyway, as u can guess frm the title, ive been trying my hand at making pancakes lately. specifically BANANA pancakes. now i noe this is a stupid reason but every week i buy a bunch of bananas n end up not being able to finish them before the last 2 or 3 become soft n pulpy. so i was looking for a way to cook them n avoid wastage n i tried han yee's banana kuih recipe but it requires too much oil, imho. so i searched online n voila! i found this.
so how did they turn out? well today saw my 2nd attempt at pancake-making n they were quite a bit better than the 1st one. 1st batch was too salty due to me misreading '1/4 teaspoon of salt' as '1/4 tablespoon of salt' (ppl who laugh will get their heads chopped off). anyway here r pics of my er...rather amateur 2nd attempt:
the 1st attempt produced similar-looking results, albeit wif a rather horrible salty taste :P
well that concludes my post for now. done my duty....again. heh....