|
Ingredients
|
For 4
|
For 100
|
|
Refined flour
|
115gms
|
2.8kg
|
|
Salt
|
½ tsp
|
30 to 50gms
|
|
Eggs
|
1
|
25
|
|
Milk
|
300ml
|
75litre
|
|
Sugar
|
30gms
|
680gms
|
|
Lime
|
½
|
10
|
|
Fat for frying
|
30gms
|
680gms
|
Mix flour and salt in a bowl. Make a well in the centre.
Break egg and drop into the centre. Stir in from the centre working in the
flour, gradually adding milk until one-third to half is used and the flour is
the consistency of thick cream. Beat well and mix thoroughly. Stir in the
remainder of the milk and leave to stand for at least half an hour. Take a pan
and heat a little fat in it. Pour in sufficient batter to cover the bottom is
nearly set, loosen by shaking the pan gently and easing the edge of the batter
with a knife. Toss or turn with a knife and fry until golden brown on the
second side. Turn on to sugared paper. Sprinkle with sugar and lemon juice.
Roll up and keep hot until all the pancakes are fried and serve immediately.