Remember the recipe like this:
4-3-2-1: 4c water, 3c flour, 2 eggs and 1t salt and 1t baking powder.
- 4 c (1 l) lukewarm water
- 3 c (375 g) flour, sifted
- 2 eggs
- 1 t (5 ml) salt
- 1 t (5 ml) baking powder
- 125 ml (½ c) oil for the baking
1 Beat the water and eggs with an electric- or hand mixer until light and foamy. Sift the flour, salt and baking powder and add to the egg mixture. Whisk until foamy.
2 Leave the mixture for 30 min. Cover with a teacloth.
3 Grease at least two heated pans with oil. Pour about a ½c dough into each pan and turn the pan to spread the dough over the surface. Rotate the pancake if there are air bubbles on the surface. Bake on the other side to golden brown.
4 Remove the pancake from the pan, sprinkle with cinnamon sugar and enjoy it.
