Back-to-basics pancakes

By Hope Malau
05 April 2014

This basic batter makes perfect pancakes every time

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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