|Caster sugar||1 Tablespoon|
|Plain flour||4 Ounce|
|Egg||1 , beaten|
|Salad oil||1 Tablespoon|
|Oil||2 Tablespoon (For Frying)|
|Lemon juice||1 Teaspoon|
Sprinkle caster sugar on a sheet of greaseproof paper and put on one side.
Sift flour and salt into a mixing bowl and make a well in the centre.
Add the egg and gradually stir in half the milk and water mixture.
Using a whisk blend in the flour from the sides of the bowl.
Beat well until the mixture is smooth.
Stir in the remaining milk liquid and salad oil.
Heat a little oil in a 7 or 8 inch frying pan.
When it is hot pour off any excess oil and spoon about 2 tablespoons of the batter into the pan.
Tip and rotate the pan so that the batter spreads out and thinly covers the bottom of the pan.
Cook the pancake for about 1 minute until pale brown underneath, then turn it over with a palette knife and cook for another minute.
Invert the pancake onto sugared paper, sprinkle with lemon juice and roll up.
Place on a hot serving dish and keep warm whilst making more in the same way
Serving size: Complete recipe
Calories 1235 Calories from Fat 596
% Daily Value*
Total Fat 67 g103.4%
Saturated Fat 15.5 g77.7%
Trans Fat 0.3 g
Cholesterol 259.5 mg86.5%
Sodium 746.5 mg31.1%
Total Carbohydrates 132 g44%
Dietary Fiber 2.7 g11%
Sugars 40.9 g
Protein 29 g57%
Vitamin A 14.7% Vitamin C 3.8%
Calcium 58.1% Iron 8.1%
*Based on a 2000 Calorie diet