Wednesday, 23 March 2016

Pancakes with Cinnamon sugar

Image from Rainbow Cooking

    •    1 litre water
    •    2 teaspoons salt
    •    1 cup oil
    •    4 teaspoons white vinegar
    •    8 eggs
    •    4 cups flour
    •    1 teaspoons baking powder mixed with 2 teaspoons luke-warm water

Cinnamon Sugar
2 cups caster sugar
3 tablespoons ground cinnamon

Mix everything together, beating well to ensure there are no lumps. Allow to stand for 15-20 minutes covered.

When you are ready to bake the pancakes, mix the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, only a little thicker than pouring cream.You’ll see if you bake the first few if the batter is too thick, the pancakes need to be very thin and almost lace-like.

Heat the pan and spray with cooking spray and add 1 teaspoon of oil.

Add ladle-fulls of the batter to the pan and allow to cook before flipping. Keep the pancakes warm on a plate set over a pot of simmering water.

When you're ready to serve, sprinkle some of the cinnamon sugar over the pancakes and roll up.

Serve with fresh lemon wedges.

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