Measure out your ingredients and keep at arm's reach.

Allow to rest for 10 to 15 minutes. This is my batter after the resting stage. You can see bubbles in it, which shows that my baking powder is very good.

Put a clean non stick frying pan on medium heat. Reduce to low when you start frying.

Put oil in a bowl. Immerse cookie cutters into the oil.

Use a spoon to lightly strain oil from the cutters. This serves as grease thereby allowing the fried pancakes to separate easily from the improvised molds and also provides moisture to their final texture.

Put in batter into the individual molds three quarters of the height of the mold. This allows room for adequate rising. The sides will start to cake during the frying process. Be attentive at this stage. If you want very light coloured pancakes, you can flip by this time.

I like my pancakes golden brown, so I left it for few more seconds until a lot of bubbles form. I thereafter used a spatula to flip them individually. My pancakes are ready. I proceeded to remove them from the molds.

I served it immediately. You can served with syrup of choice, whipped cream, fruit toppings or serve as it is.

My *Munchilicious Bites of goodness 👍.