Ingredients:
- 4 Cups cake flour
- 4 Eggs
- 5 Cups water
- 1/2 Teaspoon salt
- 4 Teaspoons baking powder
- 1/2 Cup cooking oil.
Method:
- Sift the flour and salt. Mix all the ingredients together. I used a electric mixer, but you can do it by hand. The secret is to add the baking powder last and mix well. If you like thinner pancakes, just add a little more water.
- To ensure that the frying pan that you are going to use is not going to stick, add a little salt to the pan and clean it with a paper towel.
- Heat a pancake pan or small frying pan over a medium heat. Lightly grease with oil.
Pour ¼ cup pancake batter, or large soup spoon full, into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. - Turn over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
Serve with sugar and cinnamon and lemon wedges or your favourite pancake fillings.
Enjoy!
