Monday, February 15, 2016

Traditional Pancakes

We are still celebrating the month of love, and nothing says 'I adore you' more than fresh pancakes for breakfast. 

Traditional Pancakes 
Makes 10 - 15 pancakes, depending on pan size


140g (250 ml) cake flour
5 ml (1 t) Baking Powder
3 ml (½ t) salt
2 extra-large eggs
187 ml (¾ cup) milk
± 100 ml water
5 ml (1 t) lemon juice or white vinegar
100 ml oil
oil for greasing

Cinnamon Sugar:
100g (125 ml) Huletts White Sugar
10 ml (2 t) ground cinnamon 

Fresh berries for serving.


Place the flour, baking powder, salt, eggs, milk, water and lemon juice or vinegar in a food processor or liquidiser and process for 30 seconds.
Add the oil and process again. (The mixture must look like smooth cream)
Strain the mixture into a jug and refrigerate for at least an hour.
If the mixture is too thick, thin down with cold water.
Use a non-stick or lightly greased frying pan.
Sprinkle the cinnamon sugar over the cooked pancakes and roll up. 
Serve with fresh berries.


· When pouring the batter into the pan, use a serving spoon so that you use the same amount of batter every time, aim for the centre of the pan. Angle the pan back and forth to evenly spread the batter over the surface.

· The longer you let the pancake batter ‘rest’ the lighter the pancakes will be.

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