Winter time is pancake time....apologies to my friends from France...in Southern Africa we call crepes "pancakes", and pancakes we call "flap jacks". Also we roll them up, as opposed to the beautiful French folds.
What really matters is that these are soo easy to make and they will help you forget the cold outside! This batter recipe can easily be doubled so you can make some now, and keep it in the fridge for the next day too. This makes 10 - 12 pancakes depending on the size of your pan.
In a bowl, sift the dry ingredients together - flour, salt, baking powder and make a hollow well in the center.
In another bowl, whisk the milk, water, egg, vinegar and oil together.
Gradually add the wet ingredients to the dried while beating it with a wooden spoon, or a hand mixer, or in a food processor.
Let the batter rest for at least 30 minutes.
Heat your pan. Brush your frying pan with a little oil, remove any excess with a serviette (paper towel or napkin)
Pour just enough batter in the pan to cover the base. Tip the pan from side to side to make sure the batter is evenly spread.
Cook until the sides lift slightly before you turn it over. If you know how to flip the pan - this is your chance to flip it over without a spatula or egg flip!
Heat until cooked and pale brown.
Turn out onto a plate. Repeat with the rest of the batter.
Select your desired filling and enjoy it while its still warm.
Our favorite is to just squeeze some fresh lemon juice over the crepe and sprinkle with granulated sugar, then roll.
If you have any leftover pancakes: To store, stack them, with parchment squares in between each one and freeze in batches.
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