Ingredients:
1 cup flour
1 pinch salt
1 eggs
1 1/4 cups milk
1 tablespoon oil
Directions:
Sift flour into a bowl.
Add salt and stir with a hand whisk.
Add egg and slowly add milk while stirring.
(batter will be more runnier than American pancakes).
Refrigerate for an hour.
Put a little oil in a medium sized frying pan and warm over medium heat, after coating bottom of frying pan, pour out extra oil.
Pour 1/4 of a cup of batter in the pan and tilt so the batter covers the bottom of the pan.
Flip pancakes after about 1 1/2 minutes.
Repeat steps 4-6 until batter is gone.
Serve with lemon and sugar, fruit, or Lyle’s golden syrup.
Servings: Serve
Time preparation: 10 min.
Time total: 85 min.