Makes: 36
Cooking time:  1 Hour

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• 420 g cake flour
• 3 ml salt
• 6 eggs
• 375 ml water
• 375 ml Clover Fresh Full Cream Milk
• 50 ml sunflower oil
• 30 ml lemon juice or brandy
• Extra sunflower oil or melted Clover Mooi River Butter, for frying

 



1. Sift the flour and salt together.
2. Beat the eggs, water, milk, oil and lemon juice together. Stir into dry ingredients and beat until smooth. Cover and allow to rest for 60 minutes.
3. Add a few drops of oil or butter to a preheated non-stick frying pan. Tilt the pan to cover the base with the oil.
4. Using a soup ladle or scoop, add enough batter to the frying pan to cover the base with a thin even layer. Cook until bubbles appear and the surface appears dry. Flip the pancake and cook until golden.
5. Serve warm with filling of choice.

Variations:

Serve the following savoury pancake variations with savoury fillings of choice:

• Corn Pancake:
  Add 1 x 410 g can whole corn kernels, drained, to the batter with 15 ml chopped chives.
• Coconut and Coriander Pancake:
  Replace the milk with 375 ml coconut milk and add 25 ml freshly chopped coriander to the batter. Fry in Clover Ghee or Clover Mooi River Butter for best taste results.

Serve chocolate pancake with sweet fillings for dessert:

• Chocolate Pancake:
  Sift 30 g cocoa powder and 105 g castor sugar to the dry ingredients.