Versatile, Humble Pancakes

Posted on June 26th, 2008 by admin

Pancakes can be frozen and left to thaw at room temperature when needed. They are always handy for starters – fill them with tuna or salmon and serve with a white sauce and fresh herbs. For dessert, fill them with fresh berries and serve with cream or ice-cream.

INGREDIENTS

1 egg

1 and three quarter cups of water

a quarter cup of cooking oil

1 dessertspoon vinegar

1 cup of flour

 half a teaspoon of salt

1 teaspoon of baking powder

a quarter teaspoon bicarbonate of soda

METHOD

Beat egg and water together. Add oil and vinegar. Sift the flour, salt, baking powder and bicarb together and mix with the egg mixture. Let the dough rest for at least 30 minutes before baking.

Heat oil in a frying pan till hot. Pour enough dough to form a thin layer on the bottom of the pan. As soon as the pancake starts to come loose from the bottom, turn it over with a spatula. Leave in pan for a few seconds before letting it glide onto a dish or plate. Keep the pancakes warm by covering the dish with a lid and putting it over a saucepan with boiling water.

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