|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.