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Ingredients
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1 cup cake flour
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1 heaped tsp baking powder
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1 tsp sugar
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pinch of salt
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2 small eggs
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2 cups milk
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sunflower oil
Method
Sift the flour, baking powder, sugar and salt into a mixing bowl.
Whisk the eggs with 1cup milk and add to the dry ingredients.
The batter should be quite runny, like pouring cream, so add more milk if you need to.
Let the batter rest in the fridge while you heat a ½ tsp of oil in a non-stick frying pan on high.
Ladle some batter into the pan and quickly swirl it around to cover the surface.
After about 30 seconds bubbles will start to appear on the pancake’s surface and the batter will no longer be runny.
Flip the pancake and cook for 30 seconds on the other side.
Slide the cooked pancake onto a plate.
You can sprinkle with cinnamon sugar and stack them to create a cinnamon-rich syrup.
Roll the pancakes when you are ready to eat.
Aneesah serves her pancakes with banana and caramel, with cream or chocolate sauce.