ANNATJIE’S OATS PANCAKES
Mix together in a bowl:
4 eggs
4 cups water
1 cup oil
¼ cup white vinegar
Then add:
1 teaspoon salt
4 cups cake flour
4 teaspoon baking powder (Always add baking powder last)
2 tablespoon oats (optional)
Mix together well. You need to use Spray and Cook or a bit of oil for the first pancake – after that they won’t stick and you don’t need to oil or spray your pan again.
You can make the batter in the morning, but leave out the baking powder. In the afternoon or evening when you get home, you can just mix in the baking powder and start baking. This works especially well if you add the oats as well.
These pancakes also do not dry out and will last up to week (but they will always get eaten before then anyway).
Things to look for / do when you make pancakes:
When you have poured the batter into the pan, the pancake will be wet and if you turn the pan upside upside down, the pancake will stay stuck to the bottom of your pan.
Watch your batter, you will note that it begins to dry out and the little bubbles in the pancake will become little holes. When your pancake is “dry” on top, it will be cooked on the bottom and will have become loose so that you can turn it over. All it needs now is a little bit of browning on the other side, because it is already cooked
Do not press your pancake into the pan with the spatula, it squeezes out all the air and make for chewy pancakes.
If your batter is too thick, you can add little bits of water to make it more pourable.
The thinner your batter and pancakes, the more pancakes you will get.
If you want to get fancy and flip your pancake in the air, you will have to make sure that it is a little bit thicker, otherwise it will break and flop.
This recipe works well with savoury as well as sweet fillings.
Good luck and enjoy!
Photo and recipe: Annatjie Heydenrych
