Traditional pancakes

Recipe from: 14 August 2014
recipes, traditional, thin, pancakes

Ingredients 8
Servings
Time 00:15
  • 500
    g
    cake flour
  • 5
    ml
    baking powder
  • 10
    ml
    salt
  • 15
    ml
    caster sugar
  • 1
    l
    milk
  • 8
    extra-large eggs
  • 30
    ml
    brandy
  • 250
    ml
    sunflower oil
 

Method

 
Sift together all the dry ingredients in a big mixing bowl.

In another bowl, beat the eggs and the milk together with a stick blender till well-mixed, then mix in with the dry ingredients. Beat with a stick blender for at least 4-5 minutes until absolutely smooth.

Now beat in the brandy, and then, while mixing, pour in the sunflower oil slowly while the stick blender is running at full speed, for another 3-4 minutes.

Leave to stand for at least an hour.

The pancakes are at their best made from this batter by the next day only.

Pour left-over batter into a large plastic bottle via a funnel, and keep closed in the fridge. The batter will keep well for up to 5 days.

Recipe reprinted with permission of Big Big Joe. To see more recipes, click here.
 

Read more on: breakfast  |  hungry2014  |  recipes  |  pancakes
 

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