These thin crepe-like pancakes make an excellent addition to afternoon tea, or spread with jam and folded up with whipped cream, they are a delicacy fit for festive occasions.
- 2 c flour
- 1 tbsp sugar
- 1/8 tsp baking soda
- 2 eggs
- 1–2 tsp cardamom (or vanilla)
- ¾ c margarine or butter (melted)
- milk, as required
- Mix the dry ingredients together in a bowl. In another mixing bowl beat the eggs,
- melted butter, and vanilla extract.
- Gradually add the ingredients together to make a smooth thin batter.Then add milk slowly as needed,and whisk together to make a batter of runny consistency.
- Let the batter stand for 30 minutes, to let everything settle.
- Butter a skillet, and heat over medium heat until the butter is fragrant; pour in enough batter to coat the skillet in a thin layer (pancakes should be very thin). Allow to cook until the bottom is lightly browned, then turn the thin pancake over to brown the other side.
- It is key that when you pour the batter into the pan, you need to rotate the pan. This helps the batter spread thinly and quickly over the surface.
- Once cooked, flip it on a plate to sprinkle with cinnamon and sugar and roll up tightly or stack on a plate for folding in whipped cream and preserves or fruit.
- Category: Breakfast