An exquisite and mouthwatering breakfast delight.
INGREDIENTS
42 eggs 200 ml milk
4 tsp (20 ml) melted Flora Gold
1 tsp (5 ml) vinegar 300 ml cake flour
200 ml water cinnamon, vanilla spread: 125 ml Flora Gold
1 tsp (5 ml) Roberson’s cinnamon
3 tbsp (45 ml) icing sugar vanilla seeds scraped out of vannilla pod
METHOD:
Beat the eggs and add the milk, melted Flora Gold and vinegar.
Add the cake flour and beat until there are no lumps.
Lastly add the water and mix well.
Let the batter stand for 30 minutes before cooking.
Heat a greased frying pan.
Pour a little batter in the pan and brown on one side before flipping and browning the other.
Continue in this manner until the mixture is finished.
For the spread combine all the ingredients.
Serve with the warm pancakes.
