Ingredients1 cup self-raising flour
(or cake flour & 1½ tsp baking powder) ½ tsp salt 2 large eggs 250ml milk 1 Tbsp light olive oil butter, for frying & spreading For the Cinnamon Sugar 1-2 tsp ground cinnamon 1 cup white sugar 1 lemon, cut into wedges |
MethodFor the Cinnamon Sugar
Mix the cinnamon & sugar together in a small bowl. Use 1-2 tsp per pancake. For the Batter Sift the flour & salt into a mixing bowl. Whisk in the eggs & milk to make a smooth batter. Chill the batter for at least 1 hr. Just before making the pancakes, stir the oil into the batter. Heat a frying pan until hot & lightly coat with butter. Pour in a thin layer of batter while continually swirling for the batter to cover the bottom of the pan. Once bubbles appear on the surface, flip the pancake over & brown the other side. For each pancake made, spread with butter, sprinkle with cinnamon sugar & roll. Butter the top & sprinkle with a little cinnamon sugar. Place on a serving plate in a low oven to keep warm. Repeat for the remaining pancakes. Garnish with lemon wedges and serve. |
Variations
Roll up the pancakes with other fillings:
* Sweet Filling: Black Cherry Sauce & top pancake rolls with Ice-cream.
* Savoury Filling: Bolognaise Sauce & top pancake rolls with grated Cheddar cheese.
* Sweet Filling: Black Cherry Sauce & top pancake rolls with Ice-cream.
* Savoury Filling: Bolognaise Sauce & top pancake rolls with grated Cheddar cheese.