|500 ml||flour — cake|
|10 ml||Robertson's baking powder|
|250 ml||milk — full cream|
|5 ml||lemon juice|
|oil — extra|
the cake flour, baking powder and salt together in a large mixing bowl.
Beat the eggs and add the milk, water,
lemon juice and oil. Beat well again.
Pour the egg-and-milk mixture into the
flour mixture and stir until smooth.
Heat a frying pan and add just a drop of
Spoon approximately 60 ml (4 tbsp) pancake
batter into the frying pan.
Wait until the pancake starts to form
little bubbles, then pull it away from the sides using an egg lifter.
Flip over and bake on the other side.
Keep the pancakes warm on a plate covered
with a saucepan lid.
Serve with cinnamon sugar.
Recipe reprinted with the permission of