Sift flour, salt and nutmeg into a bowl and make a well in the centre.
Break in all the eggs and mix with a wooden spoon. Add most of the water at once and beat well. Add the rest of the water and continue beating until smooth.
Add the milk bit by bit until the mixture resembles thin cream. Stir in the vinegar.
Taste the mixture and add more salt if needed. Pass the batter through a strainer. Let it rest for about 15minutes in the fridge.To make the pancakes:
Have a dry frying pan on medium heat. Pour in a tiny amount of peanut oil – just to coat the pan
Pour in about 30ml or so of batter and swirl it around immediately to coat the base of the frying pan.
Watch carefully. As soon as it starts to bubble and turn light brown around the edges start shaking the pan to loosen the pancake. Use a silicon spatula to help loosen the sides.
Once the pancake is loose, flip over and allow to cook on the other side. Remove from the pan and set aside. Repeat the process for each pancake.
Sprinkle warm pancakes with cinnamon sugar, a little knob of butter and a squeeze of lemon juice.
Reprinted with permission of Kitchen Diary.
To visit Kitchen Diary’s
blog, click here.