Procedure Text

Procedure Text

Well, have u ever read some food recipes on the magazine or newspaper? Yeah, the recipe called Procedure Text.


Procedure Text is a text about how to make something  with some steps and ways. Procedure text has similar meaning directory.
The purpose of Procedure Text is to describe how something is accomplished through a sequence of actions or steps.

Okay, the Language Features are :

  1.    Use of imperative, such as : go, sit, don’t mix, don’t put.

  2.  Use of action verb, such as : turn, put, don’t.

  3.  Use connective of sequence, such as : next, then, while.

  4.  Use numbering, such as : 1,2,3.

The Generic Structure  :

  1.    Goal or Title

 2.  Materials/Ingredients/Equipment, or the things we need to achieve the goal.

  3.  Steps/Method, oriented to achieving the goal.

How to Make Pancakes

Ingredients

The following ingredients will make about 8 10-inch pancakes (more or fewer, depending on the size). You may change the amounts of ingredients according to the amount of which you wish to serve.

2 cups (9oz/255g) self-raising or all-purpose flour

2 eggs

1 1/2 cups (350ml) of milk

1/2 teaspoon baking powder

2 tablespoons butter/Vegetable oil

3 tablespoons sugar

2 teaspoons baking soda

Utensils

Bowls for mixing

Whisk

Frying pan

Spatula

Tablespoon

Measuring cup

Method

1.    Crack eggs into a bowl and beat until fluffy. Add in the dry ingredients, (omit baking powder if using self-raising flour), and milk. Do not stir mixture at this point.

2.   Melt the butter in a microwave-safe bowl. Make sure that it's completely melted; about a minute is sufficient.

3.   Add the butter and the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.

4.   Heat your frying pan to a medium low flame. If you have an initial "pancake" setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won't stick.

5.   Sprinkle a few flecks of water onto your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.

6.   Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle(Or your greased frying pan). The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size.

7.   Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.

8.   Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.

9.   Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips or fruit to your pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes you will ever taste.