Traditional pancakes

Prep: 15 mins
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Nothing better than warm, honey-drenched pancakes.

By Food24 August 14 2014
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Ingredients (8)

500 g flour — cake
5 ml Baking powder
10 ml salt
15 ml castor sugar
1 l milk
8 eggs — extra-large
30 ml brandy
250 ml sunflower oil
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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.



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