Chapter III.

(Research Methodology)

A. Research Design
Experimental method will be use in the study. This research will use an
experimental design in Pretest-Posttest Control Group type. Through this type
of design, the two subject, experimental and control groups were given a pre-
test and post test. The pre-test was given in order to investigate whether there
were significant difference between the experimental and control group.

B. Research Environment
This study will be held at the (To be announce) of Quirino State University
Campus- Cabarroguis Campus at Zamora, Cabarroguis, Quirino at
December 10, 2019.

C. Research Procedure and Material

a) Materials/Ingredients

Sugar- to add
Margarine-
Raisins- use for plating
Wheat Flour-
Baking Powder-

Mango Leaves- it is the most important material in this study because it is the
one that is being experimented.

Water- it can be use in mixing the mixture.

Saucepan- it is use as a container when adding the mixture and it can be use in
boiling the mixture.

Gas Stove- it is used when boiling the mixture

Spatula- it can be use in stirring the mixture

C. Procedure

1. Mix flour, baking powder, salt, and sugar

In a medium-size mixing bowl or large glass measuring cup, whisk
together your dry ingredients (or follow directions for premade pancake
mix).
2. Mix milk, eggs, and oil
In a separate bowl, whisk together the wet ingredients (milk, eggs,
vegetable oil, or melted butter) until the egg is broken up (this will
prevent overmixing in the next step).
3. Mix dry ingredients with wet ingredients
Add the wet ingredients to the bowl with the dry ingredients. Stir them
together until you stop seeing flour. Remember to not overmix, which
makes the batter tough.

Tip: Keep a few lumps in your batter to keep the pancakes tender.  

4. Pre-heat the pan or skillet
Turn your stove to medium-high heat and place a large skillet or griddle
on the burner.

Tip: To test for temperature, sprinkle a few drops of water on the pan.
It’s hot enough when the droplets bubble up and evaporate.  
5. Add oil to pan
Moisten a paper towel with vegetable oil and use it to lightly wipe the
bottom of the pan. This will keep the pancakes from sticking.
6. Pour the batter into the pan
For each pancake, gently pour 1/3 to 1/2 cup of batter into the pan, using
a ladle or a measuring cup. Use a spoon to spread the batter into a circle.

Tip: Add pancake fillings, like bananas or sliced peaches, in the circles

of batter.  
7. Flip the pancakes when the bubbles burst
Once bubbles begin to pop in the pancake’s center, it’s ready to be
turned. Insert the entire spatula under the pancake’s middle. Lift the
pancake quickly about an inch off the pan’s surface and flip it over.

Tip: If you’re making pancakes for a large crowd, place them on a wire
rack over a baking sheet (to prevent sogginess), and keep pancakes in
the oven on low heat (approximately 200 degrees F to 225 degrees F)
until you’re ready to serve.