Pancakes for a Rainy Day
With the rainy weather doing the rounds, there really is only one dish that comes to mind: Genuine soft-in-the-centre-crisp-around-the-edges bazaar pancakes.
Since I was a little girl, this recipe was my favourite. It's a dead simple to prepare and flop-proof. It comes from a church recipe booklet of tried and tested dishes that the Tannies at my mom's church put together to raise funds for their charity projects. I can only imagine the inner turmoil some of them had to endure before giving up these gems, their family jewels so to speak, in the name of a good cause.
Prep: 15 minutes
Baking: 15-40 minutes
2 cups Flour
1,5 cups Milk
0,5 cups Vegetable Oil
1 Tbsp Vinegar/Lemon Juice
1,5 cups Water
1 tbsp Baking Powder
A pinch of Salt
1. Sift together all the dry ingredients.
2. Using a balloon whisk, mix all the wet ingredients.
3. Add the dry ingredients to the wet ingredients in three to four parts, thoroughly mixing the ingredients with the balloon whisk after each addition.
4. If there are any lumps, pour the mixture through a sieve.
5. Heat your pans - two at a time works best; it cuts your baking time in half.
6. Remove the pans from the stove and spray with a non-stick spray. Non-stick spray is flammable, so if you have a gas stove, be careful not to spray it too close to the open flame.
7. Once your pans are warm (medium heat), you can add the pancake dough with a soup ladle to your pans. It's best to take it off of the heat source, and swizzle or rotate your pan while pouring the mixture into the pan. Return to the heat.
8. You can carefully flip your pancakes once the edges start browning and lifting.
9. Your pancakes are ready when it's smooth and golden on one side and white with brown spots on the other.
10. Stack your pancakes on a plate and dust them with a layer of cinnamon and sugar in between each. Stacking the pancakes help to keep them soft in the middle and to melt the cinnamon sugar and make it stick just enough, so it's not as messy when eating. Once you have 3-5 pancakes done and dusted, you can roll them up and serve.
Please note: Apart from adding clearer instructions that the original "Mix and bake. Enjoy!", this recipe is still pretty much the same as it's been since the booklet came out, so I can take no credit for it.