Saturday, 10 May 2014

TANNIE INA SE PANNEKOEK




TANNIE INA SE PANNEKOEK

Basic Pancakes

Makes about 20 pancakes
Make the pancake batter an hour or more before you intend using it. It gives the flour grains time to soak up the moisture, resulting in lovely light pancakes that are ideal for wrapping around the fillings.

3 cups (750 ml) cake flour
½ t (2,5 ml) salt
2 t (10 ml) baking powder
4 cups (1 litre) water
2 T (30 ml) sugar
1 egg
1 T (15 ml) vinegar
2 T (30 ml) oil
oil for cooking
Sift the flour, salt and baking powder 2 or 3 times. Make a hollow in the flour mixture. Add the water, sugar, egg, vinegar and oil to the centre hollow. Blend the liquids gradually into the flour mixture, stirring and beating continuously with a wire whisk, electric beater or food processor. Leave to stand for 1 hour at room temperature, or overnight in the fridge.
Keep a saucer with oil and a crumpled piece of kitchen paper at hand to lightly grease the pan every so often. Aim for the centre of the pan when pouring in batter and use a 60 ml (¼ cup) measure so that you use the same amount of batter every time. Angle the warm pan back and forth with a movement of the wrist to spread the batter evenly over the entire surface.
Remember a thin batter makes thin pancakes. The batter will thicken slightly if left to stand overnight. Just add a little water if required.
WENK
Ek het bietjie Ina Paarman se resep uitgetoets en was nogal verras. Die pannekoek is lekker ferm en ek het sommer 'n wrap daarvan gemaak. Die foto "speaks for itself".
Ek het die helfte aangemaak en 12 pannekoeke uitgekry en ek het 80ml in elke pan gegooi.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/05/tannie-ina-se-pannekoek.html