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Henrie's Recipes
Price your home 
Perfect pancakes for autumn evenings
Henrie Geyser
Posted Fri, 01 Apr 2005
I have always associated pancakes with winter, because when I was a pikkie my mother usually made pancakes every Sunday evening in winter.
People make a lot of fuss about how to make pancakes and having to have the perfect pan and your temperatures have to be just right and the mixture just so thin, which is fine if you want to enter the World Pancake-making Championships.
But you can do just as well if you follow a few easy steps and don’t go to fancy with sauces and ingredients. To me there is no finer combination than honey, lemon, sugar and cinnamon for the perfect pancake.
But you can bake apples, slice bananas, squeeze oranges, haul out the ice cream or whip up some fresh cream. The choice is entirely yours.
Here’s how to make basic tasty, easy pancakes, for which you need:
For the sprinkle:
Sift the salt and flour into a mixing bowl
Make a well in the centre and add the egg and egg yolk, then gradually stir in the milk
Use a whisk to beat the mixture until smooth
Fold in the melted butter and set aside (not in the fridge) for an hour or so to ‘settle’
In a small pan pour enough oil to cover the base
Heat until it starts to smoke, then lift the pan from the heat and pour in enough batter for the first pancake, swirling the pan gently to spread the mixture
Cook for 1-2 minutes, then lift over with a spatula and cook the other side for another minute or two
Remove pancake from pan, place on plate, sprinkle with sugar, honey and lemon, roll and serve
Pancakes are at their best eaten straight out of the pan, or as soon as possible once the batch is made.
