A Historical Look at LIFE in ALEPPO

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By: Efraim Harari

Kids – See if you have what it
takes to become a Junior Chef!

Adult Supervision Required


3 cups all-purpose flour

3 teaspoons
baking powder

¼ teaspoon salt

1 ⅓cups milk

2 large eggs

2 tablespoons sugar

2 tablespoons

2 tablespoons vegetable oil, plus extra for
greasing the skillet

Rainbow sprinkles


Let’s Get Started!

1   In a mixing bowl, whisk together flour, baking powder, and salt.

2   In a separate mixing bowl, whisk together milk, eggs, sugar,
     applesauce, and vegetable oil until well blended.

3   Add milk mixture to the bowl with the dry ingredients and mix
     with a spoon until combined. Batter should be slightly lumpy.

4   Pour half of the batter into a sandwich-size resealable bag and
     seal bag tightly closed.

5   Coat the skillet generously with vegetable oil. Heat the skillet
     on medium-high until hot.

6   Using kitchen scissors, cut about ¼inch off the corner of the
     sandwich bag (while holding it with the corner pointing upward,
     so the batter doesn’t pour right out), then carefully turn the bag
     over and squeeze batter gently onto the oiled skillet, forming a      
     ring of batter (shape like a flat donut or bagel). 

7   Cook pancake until bubbles begin to form on top, and
     the bottom is golden, about 3 minutes. Flip pancake and cook
     until bottom is golden, about an additional 3 minutes.
     Repeat with remaining batter.

8   Serve pancakes warp with syrup. Top with sprinkles (optional).

Holy Pancakes