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- 3 - eggs
- 200ml - full-cream milk
- 5ml - vanilla essence
- 250ml - cake flour
- - a pinch of salt
- 60ml - castor sugar
- - about 30ml vegetable oil
PHOTOS: ER LOMBARD
1. Use a stick blender to process the eggs, milk, vanilla, flour, salt and sugar until smooth. Pour the batter through a sieve to make sure there are no lumps and refrigerate for 30 minutes.
2. Preheat the oven. Pour the oil into a deep non-stick baking dish (37 x 27cm) and heat for 5 minutes. Carefully remove the hot dish from the oven and pour the cold batter into the hot oil. Place back in the oven immediately and bake for about 20 minutes or until golden-brown and puffed up.
3. Get your topping ingredients ready: chocolate spread, sifted icing sugar and lemon juice, fresh mint leaves and berries are delicious combinations. Wash and slice strawberries and add a few drops of rose water for a floral twist.
4. Slide the hot, crispy pancake out of the oven dish onto a clean board and garnish to your heart’s content! Serve hot.
- You can also serve the pancake with a savoury topping: crispy bacon slices drizzled with honey are deliciously decadent.
- Another way to serve the pancake is to flatten it slightly, fill it and then roll it up like a Swiss roll and cut it into slices. Serve it with a generous sifting of icing sugar!
