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Basic pancakes and pancake fillings

Basic pancakes and pancake fillings recipe

basic pancakes and pancake fillings
Serves

Serves

Time

Time

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Ingredients
    • 750 ml (420 g) cake flour
    • 3 ml salt
    • 6 eggs 375 ml water
    • 375 ml Clover Fresh Full Cream Milk
    • 30 ml lemon juice
Method

    Sift dry ingredients together.

    Beat eggs, water and milk together.

    Gradually add egg mixture and lemon juice to the dry ingredients until smooth and creamy.

    Allow the batter to stand for 60 minutes.

    Fry batter in a greased frying pan until golden brown.

    Use only enough batter to create pancakes 1 - 2 mm thick.

    Turn pancakes when batter appears to be dry on the surface and fry until gold in colour.

    Repeat with remaining batter.

    Sprinkle with cinnamon sugar or fill pancakes with filling of choice.

    Tip

    Keep pancakes warm by placing a dinner plate on top of a saucepan with a little water over low heat.

    Cover pancakes with lid of saucepan.

    Pancakes can be served with the same caramel sauce listed with the waffles above.