The ‘radical’ pancake recipe

“I heard your pancakes were seen on Twitter,” says mother.

“What Twitter? How?” says father, who has little, if any, understanding of what happens on social media.

I go ahead to explain Twitter and how people update what’s current, what they’re doing or what’s happening in their world. Father shakes his head, bemused, at the fact that anyone would want to share with the world what they were currently eating or cooking for that matter. I’m on my way to the kitchen to make their evening tea. “Why don’t you also put that on Twitter?” says father, somewhat sarcastically. I laugh quietly to myself (what is now referred to as LQTM) as I walk away.

This conversation took place a day after I had made and tweeted about the said pancakes using the hashtag #radicalpancakerecipe. Radical, because I thought it was pretty cool and unique to make pancakes with raisins (being a dried fruit enthusiast), before I googled ‘raisin pancakes’ and found out that they actually existed. It’s been done before ladies and gentlemen! Bummer! :-/

Anyhow, I followed the usual pancake recipe, with a few modifications. These made me about 18 pancakes.


2 ½ cups of self-raising flour

2 ½ cups of milk

1 egg

Half a packet of raisins

2 tablespoons of butter or margarine

1 teaspoon of salt

4 tablespoons of sugar

1 lemon


Nothing extraordinary. Just your usual pancake recipe.

Mix the flour, salt and sugar in a large bow. For some types of flour, sifting is necessary. I didn’t need to sift the type I used. Make a hole in the middle if this mixture and pour in the milk, raisins, lemon rind (skin), egg and margarine (which incidentally needs to be melted in advance. I never did this). Mix all these until smooth. If you happen to have one of those electric mixers, even better. Nifty little gadgets, these. Effortlessly giving you that perfectly  smooth and fluffy mixture.

The preliminary stages: self-raising flour, sugar and salt
Just before I mixed in the raisins and lemon rind

After this heat a lightly oiled frying pan. Avoid high heat. Medium high heat is recommended for this. I tried pouring and spreading the pancake mix on the pan using a large spoon, but I found that this makes them rather shapeless. For that nice round (well, not perfectly) shape most of us like in pancakes, try pouring a small amount of the mix into the pan then evenly spreading it round the pan by tilting the pan around till the mixture fills it, then shaping out the edges with a spoon. This worked for me. Ensure the pancake browns well on both sides, but not too much that it gets crispy.

Some people like to cook their pancakes in butter or margarine. I’ve tried margarine but found that it made them acquire a slightly salty taste. I use cooking oil. Use as little as possible. You don’t want your pancakes oily.

You’ll find that the raisins sink into the pancake mix, so you might have to scoop deep into your mix to ensure that you get some raisins on every pancake. Alternatively, add the raisins manually after pouring the mix onto the pan. Ensure that the side with the raisins (because they tend to fall on one side) browns properly. Also ensure that the raisins are evenly distributed, not too many or too little on one pancake.

Try to distribute the raisins evenly.

When your pancakes are ready, sprinkle some fresh lemon juice on them. You could also try honey or syrup, whatever your fancy. Enjoy them with a glass of cold milk, juice or tea, again, whatever tickles you fancy.

The tasty results!

P.S. I actually refer to my parents as mother and father….in recent times. I find it makes things rather interesting and weirdly formal. 😀

Unsaid But Written wishes you a tasty 2012!


A quick, simple meal for the busy campus student, the guy who just moved out, and the girl who…uh…has better stuff to do? :|

My alarm usually went off at 7.30 a.m. but there were a lot of times that I remember making great use of the snooze button, and waking up at 8.30; never mind that I had an 8.45 class. I would run around trying to get ready, miss breakfast and sit in 3 hour classes with my stomach noisily grumbling about all the meals it had been denied in its lifetime.

Before I knew it, it was 4 p.m. and a coke was the only thing I had to ‘eat’ the whole day. That was life for me when I moved to the self-catering hostels of our campus and realized that cooking for myself and juggling my busy schedule would be quite a challenge. I had to learn the art of cooking simple but yummy meals. The ‘smokie stew’ was something of a delicacy for the residents of the self-catering hostels. It wasn’t really a stew, but the name stuck anyway.

It is quite easy to make and will come in handy many times. All you need is pasta (spaghetti, macaroni or whichever type you prefer), two smokies, an onion, two cloves of garlic (optional), two green peppers (pilipili hoho) two tomatoes, and whatever kind of seasoning you like whether it’s black pepper or tumeric or rosemary, the choice is yours. Seasoning is also optional though.

Usually I placed my sufuria on the gas cooker, poured a little cooking oil then turned the music on while I waited for it to heat up. At this point I had chopped up the onions, garlic, peppers, tomatoes and smokies into little pieces and placed the pasta in boiling water in a separate sufuria.

Bobbing my head to the blaring music from my phone, I fried the onions, garlic, and green peppers for five minutes before adding the tomatoes, and the smokies three or so minutes later. Every time I added a new ingredient, I would mix it up with the rest. Salt and seasoning followed and I let the smokies cook for three to four minutes.
I would then drain water from the now cooked pasta then pour into the smokie mixture. After this, all that is required is mixing everything up with the pasta and letting it cook for two to three minutes and voila, you have a very tasty meal in less than twenty minutes.

I would always have this exquisite meal with spinach. You may make a face and turn up your nose but green vegetables are very essential in your diet. Also, your mom will be impressed that you’re eating your greens. Spinach is very tasty when well cooked. I would buy it already washed and cut up (remember we’re trying to save time). Fry onions for two minutes and add the spinach and a little salt. Mix them up and cook for five to six minutes and you have a little more health and colour in your meal.
To make the meal tastier, you could grate cheese on it, add some ketchup, or add fresh avocado to it. The cooking experience can be made more interesting by dancing, and singing along to your favourite music with the wooden spoon as your ‘mic’.


1.    Any other type of processed meat (brawn, sausage etc) can be used in place of the smokie.

2.    This meal serves one. You can increase the proportions as you see fit if you’re cooking for more people.

3.    My  book ‘Quick, simple meals for the busy campus student, the guy who just moved out, and the girl who…uh…has better stuff to do?’ is in selected stores. Hurry, while stocks last. Comes with free DVD, music CD of fun songs to listen to while cooking, and a free wooden spoon. I will be having a book signing….Ok none of that stuff is true. I wish! : D