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Recipe from: 5/1/1992 12:00:00 AM
Ingredients 7
Servings 0


  • 125
    cake flour
  • pinch of salt
  • 1
    grated nutmeg
  • 2
    eggs, beaten
  • 15
  • 225
  • 75


1. Sieve flour, salt and nutmeg into a mixing bowl. Make a well in the centre. 2. Beat eggs, oil and half the milk and water mixture together. Pour gradually into the well, mixing with a wooden spoon and letting flour fall slowly into the liquid mixture. Mix until smooth, add more milk and water mixture (keep back some of the milk mixture until one pancake has been tested). Scrape down the sides with a spatula, cover with a damp cloth and allow to stand for at least 30 minutes before using. 3. Heat a heavy frying pan, lightly oil surface. Pour in a ladleful of pancake batter, swirling it around in the pan. Turn pancake over after 2 minutes. Fry pancakes one at a time, keeping them warm between the folds of a clean tea towel or wax paper. Repeat until all the batter has been used. Serve with butter and golden syrup or poached fruit in season.

Read more on: shallow-fry

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