Finally waking from slumber all he wants is pancakes and potato chips, now who am I to deny him?
Ingredients:
2 cups of all purpose flour2 cups of normal tap (or if you prefer bottled) water.
2 extra large eggs
1 tablespoon oil (or melted butter)
1 table spoon lemon juice (optional)
1 pinch of salt
Sugar and cinnamon to taste.
Method
Mix together eggs, water, oil and lemon juice. Mix well.Slowly incorporate it into the flour. Whisking thoroughly to avoid lumps forming. If you have a problem with lumps try an electric beater. (I prefer not but that really is up to you).
Pour all the batter into a pouring jug. Put in the fridge for about an hour. (the longer the better).
Now - the baking of the pancakes is the hard part... I have a thick bottomed non stick pan. Keeps the heat well. Even though I do use a non stick pan I like using some Spray 'n Cook on the pan for the first round of pancakes but luckily the oil in the batter helps out with the stickiness. I start of by turning the plate up to full heat. (You WILL have to turn this down later, other wise the pancakes will burn before they get cooked through.)
Pour a good measure into the hot pan, and move the pan around so as to evenly distribute the batter across the pan. Leave for 2 - 3 minutes - until the pancake kind of bubbles on the surface. Flip it over and leave on the heat for another 1 - 2 minutes. Put into a plate and repeat the previous steps.
While the next pancake is cooking you can turn around and put some of the sugar and cinnamon on top of the still fresh and hot pancake ensuring the sugar will melt quite nicely.
The recipe makes about 12 good sized pancakes.
Enjoy!!
