250 ml (1 cup) cake flour
5 ml (1 t) Moir’s Baking Powder
2,5 ml (½ t) salt
180 ml (¾ cup) milk
± 150 ml water
5 ml (1 t) lemon juice or white vinegar
100 ml sunflower oil
Extra oil for baking
1 cup cream, whipped
1 tin Caramel
Sift the dry ingredients together.
Beat the eggs, milk, water and lemon juice or vinegar together.
Add the egg mixture to the dry ingredients and mix well.
Add the oil and mix. (The mixture must look like smooth cream)
Leave to stand for a few minutes.
Use a non-stick or slightly greased frying pan. Bake pancakes one at a time and stack.
Spread whipped cream and caramel evenly and roll up.