HOW TO MAKE PANCAKE

The following ingredients will make about 18 four-inch pancakes (more or fewer, depending on the size). You may change the amounts of ingredients according to the amount of which you wish to serve. 2 cups self-rising or all-purpose flour 2 eggs 1 1/2 cups of milk 10 medium blueberries (blueberry pancakes) 12 chocolate chips (for chocolate chip pancakes) 2 tablespoons butter 3 tablespoons sugar 2 tablespoons of vanilla (optional) Steps Crack eggs into a bowl and beat until fluffy. Add in the dry ingredients, and milk. Melt butter and add to mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. Your pancakes will be tough and flat as opposed to fluffy if the batter is smooth. Heat your frying pan to a medium low flame. If you have an initial "pancake" setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won't stick. Sprinkle a few flecks of water onto your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter. Pour about 3 tablespoons to 1/4 cup batter from the tip of large spoon or from a pitcher onto the hot griddle(Or your greased frying pan). The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size. Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently. Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes. Enjoy! Try adding butter, peanut butter, syrup, jelly, or fruit to your pancakes for a different, more exciting flavor. The varieties are endless.These are the most delectible pancakes you will ever taste. Trust me, I've tasted them!!its delicious that you wouldnt believe.

how to make pizza in home

There is a specific order of assembly: Sauce, Cheese, Toppings, Cheese, Garnish.Or:Oil, Cheese, Toppings, Cheese, Oil, Garnish. Two or three tablespoons of sauce are all you need for a small pizza. Spread it on with a large spoon. Apply oil to the dough with a pastry brush and drizzle a little more on the top of the pizza, if desired. (Watch out for chili oil, it's hot.) Apply half the cheese over the sauce or oil, and half on top. Apply garnishes, if any, after the pizza is cooked. Perfect Pizza Rule #2: Spread sauce, oil and toppings only within the rim of the crust. Never cover your pizza dough clear to the edge; it's just not done in polite circles. Perfect Pizza Rule #3: All ingredients on your pizza should finish cooking at the same time. If need be, pre-cook toppings that take longer to cook, like bell peppers. Likewise, pre-cook foods that tend to get watery, like eggplant and thick-sliced mushrooms, unless you want pizza soup. Perfect Pizza Rule #4: Cool all cooked ingredients before applying them to the dough. Hot toppings on pizza dough will ruin the dough. Again, pizza soup. Perfect Pizza Rule #5: Less is more. Avoid putting 'some of everything' on your pizza. As a rule, use only 2 or 3 well-chosen toppings. There are always exceptions, though. Perfect Pizza Rule #6: Bake your pizzas in a very hot oven. A 500° oven is perfect. A lower temperature is OK if your oven doesn't go that high; just cook it a little longer. Crisp, restaurant-quality pizza calls for cooking it on a pizza stone. A pizza stone and peel set is recommended.

HOW TO MAKE CAKE

1 teaspoon almond extract 2 eggs 1 cup sugar 7 tablespoons butter 1/3 cup whole milk 1 (12-ounce) package semisweet chocolate chips 1 teaspoon vanilla Preparation:Preheat oven to 350 degrees F. Spray a 13x9" pan with nonstick baking spray containing flour and set aside. In large bowl, combine cake mix, cherry pie filling, extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set. While cake is in the oven, combine sugar, butter, and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly. Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over warm cake and spread to cover. Let cool on wire rack before serving. 16 servings