|Flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs), mixed|
|Water||1 1⁄4 Cup (20 tbs), mixed|
Sift the dry ingredients.
Make a well in the centre and add the oil.
Stir in the milk mix- ture gradually.
Pour a little oil in the bottom of the pan (it is best to keep one especially just for pancakes).
Swirl it all around to cover the bottom of the pan.
Brown, then turn and brown the other side also.
Turn onto a plate.
Sprinkle with sugar and cinnamon mixed together and a squeeze of lemon juice (if available).
Leave this plate on top of a saucepan of hot water.
Pile subse- quent pancakes on top.
Roll up when they are all done.
For variation, the batter can be flavoured with grated naartjie (tangerine) or orange peel.
For savoury pancakes, omit the sugar, cinnamon and lemon juice.
Put savoury filling each one before rolling up.
Serving size: Complete recipe
Calories 762 Calories from Fat 225
% Daily Value*
Total Fat 25 g39.1%
Saturated Fat 7.4 g37.1%
Trans Fat 0 g
Cholesterol 28.2 mg9.4%
Sodium 1160.6 mg48.4%
Total Carbohydrates 113 g37.6%
Dietary Fiber 3.4 g13.6%
Sugars 15.2 g
Protein 22 g44%
Vitamin A 5.8% Vitamin C
Calcium 107.4% Iron 39%
*Based on a 2000 Calorie diet