A tribute to my mother: Crepes/pancake
As a child, whenever it rained outside (which happened a lot during Cape Town winters), my mother would always give in when I asked her if I'm allowed to make pancakes - partly because she knew I could handle making it myself from a very young age and perhaps partly because she liked the tradition as much as we did. To this day I get a craving for pancakes (crepes) as soon as the rain sets in. And I did just that tonight. I finally opened the real authentic maple syrup my brother and his partner sent me from Canada and savoured every bit.
1 cup oil
1/4 cup lemon juice or 2 tablespoons brandy or 50 ml vinegar
4 cups flour
4 1/2 cups water (or half half water and milk)
1 teaspoon salt
4 teaspoon baking powder (optionail)
The original method from childhood:
Whisk eggs and add the lemon juice and oil. Add flour and water gradually alternating. Let the batter stand for at least and hour and just before baking add the baking powder.
Preheat a heavybased pan and add some oil to grease the pan. Heat the pan for at least 5 minutes to ensure its really hot. Add enough batter with a ladle to cover the bottom of the pan. Cook it until bubbles form from the steam it creates under the pancake. Turn over and cook another minute or two. Serve with maple syrup or cinnamon and sugar.
Method I use today if I make pancakes for myself only:
I start with one egg and a bit of milk. I then add gluten free flour I got from the store and a pinch of salt and I add enough flour to get the right pouring consistency. Voila!