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6-8
large pancakesEasy
Published 1996
This method uses the special cake flour, milled very finely and sifted very thoroughly to make it flow freely and mix easily. It makes very light spongy pancakes, but less moist and springy than the buttermilk version.
Sift the flour into a bowl and make a well in the centre. Pour in the oil, egg, honey or syrup and milk. Mix with a fork, until smooth then beat briefly with a whisk to remove any lumps. Cook on the girdle as above.