Tin Pancakes

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Make pancakes with proper ingredients



- Large, clear table or desk
- Desk should be heatproof (it'll have a candle on), otherwise, you may want a tray or plate.

- 0.5 Table Spoon Measure
- 0.5 Tea Spoon Measure
- Measuring jug for 250ml
Small to Medium-sized mixing bowl
- Whisk
- Large tablespoon (or a mini ladle would be ideal!)
- Butter Knife (or any knife as not-sharp as possible - we're using it as a spatula)
- 3 tea towels (in case of mess!)
- Plate (for eating the pancakes from!)
- Knife and fork
- Medium sized spoon (the kind you'd have for cereal)
- Heat proof gloves

Pancake Batter Ingredients:
- 100g plain white flour
- 1.5 tablespoon brown sugar
- 1/2 teaspoon baking powder
- 250ml milk
- 1/2 tablespoon oil (ideally sunflower or rapeseed but any will do)
- 1/2 teaspoon vanilla extract (optional)


Suggested Toppings: (All optional, bring your favourite!)
- Maple Syrup
- Chocolate spread
- Sprinkles
- Lemon
- Sugar


Short Version:
Everyone to wash their hands. Switch on cooker and put oil in pan. When pan is hot enough add a serving spoon full of pancake mix and wait until the bottom of the mix goes hard. Turn the pancake over using a round-bladed knife and cook the other side. Remove the cooked pancake and add more oil and mixture to the tin. While the pancake is cooking add a topping to the one just cooked.

# Clean up (10 minutes)
- Put everything that needs washing up in the sink (decide whether to wash them now or later based on your groups progress).
- Throw any rubbish in the recycling/landfill
- Wipe down your surface


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