Makes 6-8 pancakes
- 6 eggs
- 2 egg yolks
- 60 ml castor sugar
- 125 g butter, melted
- 1 litre of milk
- 450 g (3 c) cake flour
- cooking oil
- Mix 125 ml sugar and 30 ml (2 tbsp.) cinnamon for the cinnamon sugar
1 Beat the eggs, egg yolks, sugar and melted butter together.
2 Heat the milk to just warm.
3 Sift the flour into a large mixing bowl and make a cavity in the middle.
4 Stir the egg mixture and add the warm milk into the cavity. Mix with a hand whisk until smooth. Leave for at least an hour.
5 Pour a little oil in a heated non-stick pan.
6 Pour 60 ml batter into the pan and turn until the bottom of the pan is covered with batter. Turn when the batter forms bubbles. Bake until golden brown on both sides.
7 Sprinkle cinnamon sugar over the hot pancake and eat immediately.
