Pancakes with cinnamon sugar

This easy pancake recipe makes enough to feed 6 to 8 people and can be stored overnight in the fridge - meaning you can make the batter in the evening and bake the next morning, but is it so simple and quick to whip up, it is not necessary to prepare ahead.

INGREDIENTS

3 cups all purpose or cake flour

2 cups milk

2 cups water

6 eggs

1 cup vegetable oil

1 teaspoon salt

1 table spoon white vinegar or lemon juice

Mix flour, water and milk together with a whisk. Add the eggs and whisk until incorporated.

Add the salt and oil.

Let the mixture stand for about 15 minutes,then add the vinegar or lemon juice.

Bake in a medium to hot pan (using a crepe pan helps, but any flat bottom, non stick pan will work.)

Bake one side until it starts to go brown and then flip.

The second side will go a lot faster.

Cover with cinnamon sugar and enjoy

Cinnamon sugar and variants

Use at least 2 tablespoons of cinnamon per cup of sugar - or as your sweet tooth desires,

Mix the two and that is it!

For a nice variant you can add grated citrus peel

Or add a few drops of vanilla essence to the sugar and mix well.

You can then dry the sugar and mix with the cinnamon.

If you have a used vanilla pod (one where you have already taken out the seeds) you can just pop that in a jar with your cinnamon sugar as well, although that will take longer to give a good vanilla flavour to the sugar.