These lacy Malaysian pancakes, made by dribbling batter in overlapping circles onto a hot skillet, were invented to dip into juicy curries or stuff with minced meats. You can achieve the exquisite effect in several ways - by piercing four very thin holes in an empty can, by using a squeezable tomato sauce dispenser, by partially blocking off the tip of a funnel with your finger, or by simply dipping your hand into the batter and letting it dribble off your fingers - an acquired skill.
Sift flour and salt together. Add milk, egg and
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