PAN CAKE WITH WHIPPED PRALINE BUTTER :

INGREDIANTS: [T.S –TABLESPOON]

PANCAKE

FLOUR : 500GM

SUGAR : 200GM

EGG :9 NO.

BUTTER,MELTED :200GM

MILK :1 LITRE

WHIPPED PRALINE BUTTER:

BUTTER :125GM

ICING SUGAR :1 T.S

MAPLE SYRUP :1 T.S

VIENNA ALMONDS OR

CHOPPED COARSELY :45GM

METHOD :

COMBINE FLOUR AND SUGAR IN A LARGE BOWL ;WHISK IN COMBINED EGGYOLKS,BUTTER EXTRACT AND MILK

POUR ¼ OF THE BATTER IN A LARGE HEATED NON-STICK FRYING PAN;COOK,UNTIL BROWN COLOUR APPEAR.

SERVE WITH MAPLE SYRUP AND WHIPPED PRALINE BUTTER.

WHIPPED PRALINE BUTTER:

BEAT BUTTER IN A SMALL MACHINE BOWL WITH ELECTRIC MIXER UNTIL PALE IN COLOUR.BEAT IN SUGAR AND SYRUP ;FOLD IN NUTS.