Ingredients: (for 12 pancakes)
500ml (280g) cake flower
2 extra large eggs
15ml cooking oil or melted butter
10ml fresh lemon juice
Cooking oil for frying
Some good old faithful topping options:
Cinnamon and sugar
Ice cream and chocolate sauce
Banana rings and caramel sauce
Feta and spinach
Mince and cheese
1. Sift the flower and salt together.
2. Whisk the eggs, water and oil together and add the mixture to the flower. Add the lemon juice and beat till smooth.
3. Let the mixture rest for 30 minutes before use. If the mixture is too thick after 30 minutes, add a little water.
4. Add the oil to an 18cm pan. Pour a thin layer of the mixture into the pan. Fry on one side till the edges of the pancake start to draw away from the pan, flip and fry the other side till light brown.
5. Add topping and enjoy!