Method

1. Sift the flour mixture, baking powder and salt together twice, to mix well.

2. Beat the egg, milk and oil together and, using a balloon whisk, stir it into the dry ingredients until a smooth batter is formed. Leave the batter to rest for 10 minutes.

3. Pour a thin layer (± 75 ml) of batter into a heated, greased frying pan with a diameter of 200 mm. Turn the pancake when the surface of the batter has set. Cook until the second sideis lightly browned.

4. Serve with cinnamon sugar, stewed fruit or a protein filling such as savoury mince.

Will it keep?

These pancakes taste best when freshly prepared, but they can be refrigerated for up to 24 hours in a container with a lid. Although the pancakes will dry out a bit, they can be frozen for up to 2 weeks by placing them between 2 layers of greaseproof paper so that they may be loosened more easily once frozen. If you plan to freeze the pancakes, add a little more oil (25-30 ml) to the batter – the pancakes will be less dry and softer after defrosting.

Suggestions and variations

• Replace the low-fat milk with lactose-free milk, such as Parmalat EasyGest, then the pancakes are lactose free but not milk free.
• Replace the low-fat milk with soya milk, then the pancakes will be milk and lactose free, but not soya free.
• The pancakes are maize free when replacing the 5 ml baking powder with 1,25 ml (. t) bicarbonate of soda plus 2,5 ml (. t) cream of tartar. Make sure that the flour mixture does not contain maize meal or cornflour.

This recipe is courtesy of South African Cookbook for Allergies and Food Intolerance by Hilda Lategan, published by Tafelberg Publishers and available at good book stores for R285.