 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
A cherished food memory from my childhood. I would stay at my cousin's house on the weekend and this is what her father would make for us in the morning. It is a rolled crepe-like pancake and topped with butter and syrup. As kids, we would unroll them and THEN slather them with butter, roll them back up and THEN pour the syrup. Any way that you eat them, they are wonderful. My dear cousin also mentioned to me that she tried it with flavored syrups like Boysenberry and how her father used to experiment with different flavored extracts. Coconut was one of her favorites. Ingredients:
1 cup all-purpose flour |
1/4 cup sugar |
1 tablespoon cocoa |
1 pinch salt |
2 eggs |
1 1/4-1 1/2 cups water |
1 tablespoon vegetable oil |
1 tablespoon vegetable oil |
Directions:
1. In a large bowl, mix all ingredients (except the last item as it is extra just for cooking) until a smooth consistency.
2. Heat pan (cast iron skillet works best) on med/hi heat.
3. When pan is hot, add 1 teaspoon oil and allow to heat up.
4. Ladle approximately 1/4°C mixture into pan and rotate pan to lightly and evenly coat the bottom.
5. Allow to cook until edges start to brown and pancake appears firm in the center.
6. With a spatula, roll up crepe-style.
7. Heat may need to be adjusted if pancake burns easily.
8. Enjoy with butter and syrup!
|
|