Name: Basic pancakes
Yield: Makes
Ingredients: 500ml (280 g) Snowflake cake flour; 2ml salt; 500ml water (for softer pancakes use 250ml water and 250ml milk); 5ml brandy or fresh lemon juice; 2 extra-large eggs; 30ml Cooking oil for frying; 250ml Cinnamon sugar for sprinkling

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Recipe Rating

Preparation Time: 1 hour

Cook Time: 35 - 45 minutes

Serves: Makes 15 - 20, depending on pan size

This easy pancake recipe makes light and fluffy pancakes that are great for a sweet treat or dessert especially on a rainy day. Substitute half the Snowflake cake flour with Snowflake nutty wheat for a twist on the classic recipe.

Ingredients

500ml (280 g) Snowflake cake flour

2ml salt

500ml water (for softer pancakes use 250ml water and 250ml milk)

5ml brandy or fresh lemon juice

2 extra-large eggs

30ml Cooking oil for frying

250ml Cinnamon sugar for sprinkling

Method

Sift flour and salt together.
Whisk eggs, water and brandy together. Add to dry ingredients and beat until batter is smooth and lump free. Leave batter to stand for at least 1 hour before using. If batter is too thick, add more water.
Lightly oil and heat a large, heavy-based frying pan. Pour enough batter into pan to cover base and fry until lightly browned underneath. Turn over and brown other side. Sprinkle with cinnamon sugar and roll up.