Growing up these pancakes were a regular feature in our kitchen.
My mum would whip them with such ease that I have never actually seen her consult a recipe.
Yes, this recipe is from my lovely mother who has made these pancakes for my brother and I, specifically my brother, more often then I could count on both our fingers and toes.
The bench would involve mom at the stove and two plates in rotation between us with sugar and a variety of jams to place on the pancakes before rolling and eating.
Thick globs of stawberry jam and roll away, thats how we did it in my house growing up.
And I imagine if anyone asked my brother what he would choose to have for dinner every night until his dying day, it would in fact be these pancakes!
Roamingtaste (via my lovely mother Gabriela)
1/2 cup superfine/caster sugar
1 cup flour
1/3 cup milk
Place the eggs, and sugar in a bowl and stir to combine. Sift the flour into the eggs and add the milk. Mix until combined.
The mixture should run freely from the spoon, it should be quite a thin batter.
If you want to thin further add a little more milk.
Allow to stand for 10 minutes.
Butter a frying pan and place on medium high heat until the butter bubbles.
Remove from the heat and pour a approximately two tablespoonfuls into the center, rotating to spread quickly.
Return to the heat and cook on one side until the edges are curling back, turn and cook the remaining side for a further 2 minutes or until lightly golden.
Continue with the remaining batter.
Note: If not eating straightaway, preheat the oven while the mixture is resting to 100°C/210F and place each pancake in the oven to keep warm until the stack is complete, then serve.
Also, a note from the woman herself: “the first pancake has been noted to always be a little different from the rest of the stack, whether it is too thin or thick or cooks oddly. However, the rest always cook fine.”