2 tablespoons vegetable oil or melted unsalted butter
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Method Prep:20min › Cook:20min › Ready in:40min
In a large bowl, combine the flour with the salt and the cinnamon and nutmeg, if using. Make a well in the centre and add the eggs. Gradually beat until incorporated (mixture will be thick and lumpy - don't worry!)
In a jug combine the milk with the water and mix. Remove 4 tablespoons of the liquid and discard.
Using a fork, gradually add the milky water to the flour mixture. Use a whisk to continue mixing until very smooth, the mixture should look like thick pouring cream. Whisk in the oil or melted butter (this gives a crispier result and aids in the pancakes not sticking to the pan). Leave to rest for 30 minutes.
Lightly grease a frying pan and warm over a medium heat. Give the pancake batter a whisk then use a ladle to add the mixture to the pan, tilting swiftly until the pan base is covered.
Cook for 1 to 2 minutes, then using a spatula loosen the pancake all around and gently turn over, cook another 1 to 2 minutes. Remove from the pan, place on a warmed plate and serve immediately with your choice of filling. You can also transfer the cooked pancakes to a warm oven while you cook the rest.
We have traditional lemon and sugar. Before taking pancake out of frying pan when it is cooked - add chocolate chips - slide out and serve with whipped cream. Add chopped banana and whipped cream drizzled with caramel sauce. We have extra fruit and berries on the side of plate.