INGREDIENTS

INSTRUCTIONS

I saw a request for fluffy pancakes, and thought i'd add this recipe.
It's not exactly a pancake, but its been one of my favourites for
years (my mum used to make these regularly in place of our Friday
Pancake day).  (I use the powdered milk just because it's convenient,
but use warm  milk if you like).  Mix the ingredients in a mixer until
the batter is a sort of "runny  jelly" conisistency. It shouldn't be
watery. Leave to stand for about  1/2 hour to 3/4 hour with a cloth to
cover in a warm place.  NB this rises VERY high (once when it was nice
and warm a pot of this  rose to about 4 times its hieght, so make sure
to put it into a pot  big enough to hold it!)  When risen, melt some
butter (or use sunflower oil, if you prefer) in  a frying pan and ladel
mixture into the pan to fry. The size should  be about 8cm (2 3/4
inches) in diameter. When the batter on top is  not liquid any more,
turn over and fry other side (just like normal  pancakes).  These are
great either with syrup, on their own or with white sauce  and
potatoes. (I can post that recipe if anybody wants it).  Posted to
Bakery-Shoppe Digest V1 #405 by "Josef Moffett"
<mauripharm@workmail.com> on Nov 21, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7844
Calories From Fat: 2533
Total Fat: 281.6g
Cholesterol: 3158.2mg
Sodium: 2607.8mg
Potassium: 9633.3mg
Carbohydrates: 354.9g
Fiber: 13.2g
Sugar: 50g
Protein: 913.5g