South african pancakes

1. Sift flour and mix together dry ingredients. Make a well in centre

2. in seperate bowl beat eggs

3. Add eggs, water and oil to well in flour mixture and stir or beat in with dough hooks or wooden spoon.

4. Once a thickish batter has formed add milk and mix in with whisk attachments. Mix well until a smooth and thin batter has formed with no clumps.

5. Add a very tiny bit of oil to a flat non-stick pan before the first pancake. Pour batter into a jug for easy pouring.

6. Heat up pan and pour in just enough batter to cover the pan in a paper-thin about 1-2mm layer of batter. When the batter begins to slightly change colour and bubbles form on top use egg lifter to carefully flip the pancake over

7. These pancakes are about the size and thickness of a taco and can be served savory or with a mixture of cinnamon and sugar (traditional way), or with caramel and banana, or even the american way (with syrup).

8. *Only pour oil in the pan before the first pancake is made! Additional pancakes will not stick if the pan in proper non-stick. The oil will always make the first pancake flop, additional pancakes will come out right with some practice.