Chef de haute cuisineBelow is the traditional South African Pancake. This is a totally underrated and an almost infinite variety of delicious fare, both savory and sweet, can be prepared using this humble pancake as a base.
All that is required is to substitute the dressing and lemon juice with your favorite filling. Ours are: Savory; creamed shrimp or prawn, spicy chicken livers & mushroom in Madeira, sweet & sour stir fried chicken & sprouts. or Sweet; strawberries & whipped cream, etc. The list is endless. Have fun!
METHOD
Work egg into flour and salt mixture
Add half pint milk - slowly (a little at a time )
Beat until very bubbly
Add half the remainder of milk
Allow to stand for at least 30 min
Add the remainder of the milk
Beat vigorously
Ladle a small quantity into a hot fry pan
greased with a little lard or
vegetable oil to make very thin pan cakes.
As soon as the mix solidifies in the pan flip them to brown on the other side.
Remove from pan, pile on a plate and sprinkle with caster sugar/cinnamon mix and squeeze lemon juice over.
Note!
For crepes use half water and half milk in the mixture.
Cook on a lower heat so as not to brown them.
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Conditions
1/4 lb. flour
1/4 tsp. salt
2 pint milk
1 egg
Dressing
caster sugar/cinnamon mix
lemon juice
or
Variety of fillings