The secret to successful pancakes is to have your pan constantly well-greased. I use cooking spray AND a teaspoon of oil every time I add more batter to the pan. Also, you need to play around with your pans and see which one is the perfect pancake pan. and you need to find the perfect heat setting on your stove. For me, the perfect amount of batter is just under a ladle full, about 3/4 of a ladle. Bring the pan to the bowl of batter and pour the batter in slowly while swirling the pan around to coat the base of the pan with a thin layer of batter. Once air bubble appear on the surface and the pancake pulls away from the sides of the pan, you can flip it over. Do this anyway you want, flip it like a pro or use any utensil you want. They might tear if they are very thin but that’s not a problem, flip them anyway, adjust them slightly and pour a tiny bit of batter over the tear and allow to cook. Stack the pancakes on a plate set over a pot of gently simmering water to keep them warm and only sprinkle with the cinnamon sugar when you’re ready to serve them.
Ingredients: (Makes 40 pancakes)
- 1l water
- 2tsp salt
- 1 cup oil
- 4tsp white vinegar
- 8 eggs
- 4 cups flour
- 1tsp baking powder mixed with 2tsp luke warm water (only add this to the batter when you are ready to bake the pancakes).
Mix everything together, beating well to ensure there are no lumps. Allow to stand for 15-20 minutes covered.
When you are ready to bake the pancakes, mix the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, about the thickness of home-made custard.You’ll see if you bake the first few if the batter is too thick, the pancakes need to be very thin.
Heat the pan and spray with cooking spray and 1tsp of oil. Add the baking powder mix to the batter and mix through.
2 cups Caster sugar
2-3tbsn Cinnamon (add as much or as little as you like)
Mix the sugar and cinnamon thoroughly and scatter over baked pancakes.