Make the pancake batter an hour or more before you intend using it. It gives the flour grains time to soak up the moisture, resulting in lovely light pancakes that are ideal for rolling or wrapping around fillings.
YOU WILL NEED
- 3 cups (750 ml) cake flour
- ½ t (2,5 ml) salt
- 2 t (10 ml) baking powder
- 4 cups (1 litre) water
- 2 T (30 ml) sugar
- 1 egg
- 1 T (15 ml) vinegar
- 2 T (30 ml) canola oil
- oil for cooking
Sift together the flour, salt and baking powder 2 or 3 times. Make a hollow in the flour mixture. Add the water, sugar, egg, vinegar and oil to the centre hollow. Blend the liquids gradually into the flour mixture, stirring and beating continuously with a wire whisk, electric beater or food processor. Leave to stand for 1 hour at room temperature, or overnight in the fridge.
Keep a saucer with oil and a crumpled piece of kitchen paper at hand to lightly grease the pan every so often. Aim for the centre of the pan when pouring in batter and use a 60 ml (¼ cup) measure so that you use the same amount of batter every time. Angle the warm pan back and forth with a movement of the wrist to spread the batter evenly over the entire surface of the pan.
Remember a thin batter makes thin pancakes. The batter will thicken slightly if left to stand overnight. Just add a little water if required.
Cooked pancakes interleaved with plastic sheets or wax paper, freeze well. Use half water and half soda water or beer to make feather light pancakes. Milk is inclined to make pancakes tough.