Back-to-basics pancakes

By Drum Digital
06 April 2015

No need to search further; here is the perfect pancake batter recipe.

No need to search further; here is the perfect pancake batter recipe.

Makes: 20

Preparation: 5 min

Resting: 15 min

Cooking: 45 min

1 litre (4 c) water

5 ml (1 t) salt

250 ml (1 c) oil

20 ml (4 t) white wine vinegar

8 eggs

1 litre (4 c) flour

5 ml (1 t) baking powder

10 ml (2 t) lukewarm water

Cinnamon sugar

500 ml (2 c) caster sugar

5 ml (1 t) ground cinnamon

1. Mix all the batter ingredients together, beating well to ensure there are no lumps. Allow to stand covered for 15 minutes.

2. Pour 5 ml (1 t) oil in a 20-cm nonstick pan and using paper towel spread to coat the pan. Place over medium heat. When heated ladle 1 scoop of batter into the pan and swirl it around quickly to cover the base. Allow to cook for 2 minutes before flipping over to cook for 1 minute.

3. Place on a serving plate and continue with remaining batter, greasing the pan as you cook and stacking the pancakes on top of each other.

4. Cinnamon sugar: Mix the sugar and cinnamon together and sprinkle over each pancake as you roll them up. You could also serve them with melted chocolate.

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