Malinda’s Banoffee Mint Pancakes (Crepes)

Description

Dry Ingredients:  

500 ml flour

4 ml salt

10 ml baking powder

Wet ingredients:

4 eggs

400 ml milk

350 ml water

10 ml lemon juice

250 ml cooking oil

Method:

Mix the dry and wet ingredients separately in two separate mixing bowls.

Slowly add wet mixture to dry mixture while beating with an electric hand mixer till a smooth consistency is obtained.

Rest mixture for 30 min.

Use a ladle to scoop the mixture into a very hot frying pan prepared with a little cooking oil to cover the base of the pan (gas hob works best).

It takes about 1 minute to 1 minute and 30 seconds to bake one side of the pancake. Flip the pancake over with an egg lifter; fry for a further 1 minute and 30 seconds to complete the pancake. Scoop out with an egg lifter into a large round plate (ceramic). The pancakes could be kept warm in a warm tray (oven). Use a second ceramic plate and cover the pancakes with the plate, to keep it warm, and to prevent it from drying out.