By admin
05 November 2013


Makes 15

500 ml (2 cups) cake flour

3 ml (1/2 teaspoon) salt

2 large eggs

150 ml (1/2 cup + 5 teaspoons) water

180 ml (3/4 cup) milk

a little oil, for greasing the pan

cinnamon sugar, to serve (see tip below)

fresh lemon juice, to serve

Mix the flour and salt in a large bowl. Whisk the eggs, water and milk together. Add to the dry ingredients in a thin stream, whisking the whole time to ensure that the batter is smooth. Leave to stand for one hour. Grease a pan with a thin layer of oil and heat. Pour a thin layer of pancake batter into the hot pan. Cook until bubbles form and the pancake comes away from the rim of the pan. Turn over (using an egg lifter) and cook the other side until golden brown and cooked. Slide onto a plate and sprinkle with cinnamon sugar and a squeeze of fresh lemon juice. Roll up the pancake. Continue until all the batter has been used.