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CREAMY CARAMEL PANCAKES

INGREDIENTS:

250 ml (1 cup) cake flour

5 ml (1 t) Moir’s Baking Powder

2,5 ml (½ t) salt

2 eggs

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

DIRECTIONS:

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.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.