Quillo

Ingredients
The following ingredients will make about 8 10-inch (25cm) pancakes (more or fewer, depending on the size). You may change the amounts of ingredients according to the number you wish toserve.
• 1 cups (9oz/255g) plain or all-purpose flour (See tips below)
• 1 eggs
• 3/4 cups (350ml) of milk
• 1/4 teaspoon baking powder
• 1 tablespoons butter/vegetable oil• 2.5 tablespoons sugar (optional)
• 1/4 teaspoon of vanilla extract
• 1/4 teaspoon of salt (optional)

EditSteps

Crack eggs into a bowl and beat until fluffy. Add in the dryingredients, (omit baking soda if using self-raising flour), and milk. Do not stir mixture at this point.
Melt the butter in a microwave-safe bowl. Make sure that it's completely melted; about a minute issufficient.

Add the butter and the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, yourpancakes will be tough and flat as opposed to fluffy.

Heat the 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 apat 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 3tablespoons to 1/4 cup batter from the tip of a 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 tobegin 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 thenpop 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...