(Makes about 10 pancakes)

  • 240 g (430 ml) cake flour
  • 10 ml baking powder
  • 2 ml salt
  • 2 eggs
  • 250 ml milk
  • 250 ml water
  • 12,5 ml lemon juice
  • 25 ml sunflower oil, and additional oil for frying

Sift dry ingredients into a mixing bowl. Whisk eggs until light and add milk, water, lemon juice and oil. Mix well. Make a hollow in middle of dry ingredients and add the liquid. Mix and whisk thoroughly until no lumps remain. Cover bowl with a cloth and leave for about 30 minutes. Heat sunflower oil in a non-stick pan. Pour off some of the oil and wipe pan with kitchen paper. Spoon batter into pan and shake pan so that batter covers the bottom. When bubbles form on the surface, you can turn over the pancake. Place a large plate on a saucepan with boiling water. Put pancake on plate and sprinkle with cinnamon sugar. Put a lid over the pancake. Repeat with rest of batter. Roll pancakes when serving.

Cinnamon sugar

  • 200 g (250 ml) sugar
  • 15 ml ground cinnamon

Mix well.