SIZZLE, FLIP & stack

INDULGE in pancakes, waffles and flapjacks that are SWEET, SAVOURY and utterly

- ESTHER MALAN

MOREISH FOOD-TRUCK PANCAKES

MAKES 18-20 / PREPARATION: 15 MIN / STANDING: 30 MIN OR OVERNIGHT / COOKING: 30 MIN

PANCAKES

▸ 500ml (2c) cake flour

▸ 5ml (1t) baking powder

▸ 2,5ml (1/2t) salt

▸ 500ml (2c) milk

▸ 500ml (2c) water

▸ 125ml (1/2c) oil

▸ 6 eggs

▸ a little oil for frying

TO SERVE

▸ 250ml (1c) white sugar

▸ 5ml (1t) ground cinnamon

▸ lemon wedges

1 Pancakes Sift the flour, baking powder and salt together in a mixing bowl. Make a well in the centre of the mixture.

2 Whisk the milk, water, oil and eggs together in anoth-er bowl. Pour the milk mixture into the flour well and beat with an elec-tric hand mixer until smooth and well combined.

3 Cover the batter and set aside for at least 30 minutes or overnight, or even for two to three days in the fridge.

4 Heat the oil in a nonstick pan. Pour some of the batter bit by bit into the heated pan. Tilt the pan so that the batter spreads evenly.

5 Cook until bubbles form on the batter surface, then carefully turn the pancakes over and fry until light brown on both sides. Remove and repeat with the rest of the batter.

6 To serve Mix the sugar and cinnamon and sprinkle over the pancakes. Roll up each pancake and serve with the lemon wedges.

CREAMY CHICKEN PANCAKE BAKE

SERVES 6 / PREPARATION: 15 MIN / COOKING: 30 MIN

FILLING

▸ a little oil, for frying

▸ 100g bacon pieces, finely chopped

▸ 30ml (2T) butter

▸ 2 garlic cloves, chopped OR 5ml (1t) chopped garlic

▸ 250g mushrooms, chopped