South African Bazaar Pancakes
- 8 ounces flour (250 g)
- 1/2 teaspoon salt
- 3 eggs
- 3/4 pint milk (about 375 ml)
- 2 tablespoons melted butter (30 ml)
- 2 tablespoons cognac (or brandy or rum)
- 1 cup sugar
- 1 tablespoon cinnamon, ground
- Sift together the flour and salt.
- Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose).
- Add to the dry ingredients and whisk until very smooth. If in doubt, pour through a fine sieve.
- The batter should be as thin as fresh cream. Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result).
- By the time you use the batter it will have thickened. It can be thinned again by whisking in a little water. (Be careful not to thin it down too much).
- Use a bit of butter to make the pancakes. If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won't stick. Butter is also nice for the flavour, but you need very little.
- Heat the pan well. For each pancake or crAape, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan. 3 tablespoons are usually enough, or 2 tablespons for a smaller pan. Keep in mind that they must be thin.
- Flip the pancake when the edges start going golden and little bubbles appear on the surface.
- Keep a plate handy and repeat the same process, piling the pancakes on the plate. I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards.
- Mix the cinnamon with the sugar. For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out!
- * If you're only using it later, cover with wrap when cold to prevent drying out.
- * You can use this batter very successfully to make classic CrAapes Suzettes, but make the crAapes in a smaller pan (4 - 5 " diameter).
- * If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it.
- * Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce.
- * The unfilled pancakes freeze very well.
flour, salt, eggs, milk, butter, cognac, sugar, cinnamon
Taken from www.food.com/recipe/south-african-bazaar-pancakes-429101 (may not work)