“A more economical version of a sweet pancake. This is taken from my first book I bought from catering school 'Practical cookery'. Just another handy recipe. These may be filled with any fruit filling , Nutella, etc. I like mine served simply with sugar and lemon juice.”
READY IN:
20mins
SERVES:
4
YIELD:
8 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Place sieved flour and salt in a bowl. Make well in the centre.
  2. Add the egg and milk gradually, incorporating the flour from the sides, whisk to a smooth batter. mix in the melted butter.
  3. OR else ignore the above two steps and throw everything in the blender and blend for as few seconds until well blended, but don't over do it!
  4. Heat pancake pan. With a paper napkin, smear some oil.
  5. Add enough mixture to just cover the bottom of the pan thinly.
  6. Cook for a few seconds until lightly brown. Turn and cook on the other side.
  7. DON'T let them become crisp or you won't be able to roll them.
  8. You may serve these by sprinkling with sugar, adding a few drops of lemon juice and then folding in half, then in half aagain.

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