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Makes: 60 pancakes
Preparation time: 20 minutes (plus resting time of an hour)
Cooking time: 1 hour 4 x 250ml
- (480g) cake flour
- 5ml baking powder
- 10ml salt
- 10ml castor sugar
- 8 extra large eggs
- 1l milk
- 250ml oil
- 10ml lemon juice or brandy
1 Sieve the cake flour, baking powder, salt and sugar together. Beat the eggs and whisk the milk in simultaneously.
2 Add the milk mixture little by little to the flour mixture until it has a paste texture. Add more of the milk mixture and stir it with a wooden spoon until the mixture is smooth and runny. Add the rest of the milk mixture and stir. If it’s lumpy, use a food processor or strain it through a sieve to ensure a smooth batter.
3 Whisk the oil in slowly – the batter will thicken a bit. Stir in the lemon juice and set for about an hour before you cook the first pancake.
4 Heat a steel or cast iron pan. Dish just enough batter to cover most of the bottom of the pan, tilt the pan to spread the batter evenly and place it back on the heat. Cook until bubbles appear all over the surface. Flip over and cook the other side. Keep the pancakes warm on a plate covering a pot with hot water while cooking the rest of the batch.
