It is important to keep this in mind. The ingredients are divided into two parts. First, the dry ingredients, and the latter part is the liquid ingredients of course.
Let's mark the first part as Ingredient A (dry) and Ingredient B (liquid).
1 cup cake flour
3 tablespoons sugar
1 tablespoon corn starch
1/2 tablespoon baking powder
1 teaspoon salt
1 cup milk (can be fresh milk or evaporated milk) (must not be substituted with powdered milk)
1 tablespoon melted butter/cooking oil
1 egg (in room temperature)
a slice of butter
LET'S GET STATED!
1.In a clean bowl, sift Ingredient A and mix with a whisk or a fork.
2. In a separate bowl, beat the egg, add in milk and butter or cooking oil (Ingredient B) and mix until well blended.
3. Add Ingredient A (dry) to Ingredient B (liquid) 1/3 at a time mixing every addition. (Make sure not to over-mix the batter.)
4. Heat a teflon or non-stick pan in medium to low, grease with cooking oil. Pour 1/4 cup of the batter eight inches above the pan to achieve a perfect round shape. When bubbles appear (after 2-3 minutes), flip the pancake upside down and cook for another 2 minutes. Repeat the steps with the remaining batter.
9. Place on a clean plate, stack the rest pancakes and place a piece of butter on top and pour some maple syrup or the syrup you prefer.
Maple syrup or chocolate syrup? :D
That's it! I've made seven (7) individual pancakes with the use of a 1/4 cup with nozzle. And my approximate cooking time is 28 minutes (2 minutes per pancake plus another 2 minutes for the other side).
For other information about cooking pancake, refer to this link: http://myxilog.blogspot.com/2013/09/kitchen-chronicles-perfect-pancakes.html