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

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”