This recipe is from my sister-in-law and it is so delicious that I asked her to share it with you. Whenever we go to her house, in Pachacamac, she prepares it with my daughters and nephews for breakfast, it is a success.
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Here is the recipe:
Sift the flour and place it in a bowl along with all the dry ingredients, mix well. Then pour the liquid ingredients into the same bowl and beat with a hand, electric or manual mixer. You can also place all the ingredients in a blender. Immediately after, heat a non-stick skillet over medium high heat and with the help of a medium ladle pour the hot cakes mixture, cook for a couple of minutes, then turn them over for another minute and that’s it, repeat the process. Approximately 15 mini hot cakes come out. So that they are well formed, the mixture must be poured slowly and in a single point. Serve accompanied by fruit, butter and maple syrup. We also like to accompany them with cheese, fruit and honey.
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I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.