- 3 x 250 ml cake flour
- 3 large eggs
- Oil 175 ml
- 25 ml vinegar
- 3 ml Salt
- 15 ml Baking powder
- 4 x 250 ml water
- cinnamon and sugar.
- Beat the eggs until light and fluffy.
- Pour in cooking oil, vinegar and salt and beat well again.
- Add flour and whisk .
- Put baking powder in last and beat for another 1 minute.
- You add the water after whisking the batter until it has the right consistency, if it is to thick add more water.
(Remember: The longer the mixture stands for the better the mixture is.
I make my mixture usually in the morning and leave it until tonight for baking. The mixture can be stored in the refrigerator for up to 1 week.)
To ensure your frying pan is clean, rub well with salt to clean the surface. Heat the pan over moderate heat, then wipe it with a oiled kitchen towel. Add some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Add cinnamon and sugar or any filling you prefer.