baked portebello mushrooms with tomatoes, bakon and mozerella cheese
A) 200g cake flour )
2 tbsp corn starch ) sifted
1 tsp baking powder )
4 tbsp of sugar
Pinch of salt
B) 2 egg
200 ml milk
1/2 tsp vanilla extract (optional)
1 tbsp cooking oil
Mix (A)
In a separate bowl mix (B) with a whisk
Gradually add in (A) to (B) in batches and stir well.
Add in cooking oil and vanilla extract and stir well making sure everthing is well incorporated and a consistency texture is achieved.
Tips
Use a non stick pan with flat surface
Scoop and pour the batter into the centre
Not too high and dont move the ladle around
It will spread out evenly into a round shape
Do not pour too slowly or the batter would be cooked b4 they can be spread out
Use between small to medium heat
Turn it when you see many bubbles forming on the surface
And thats it.
