2 cups plain flour
4 eggs, lightly beaten
2 cups milk
1/4 cup lemon juice, approx
2 tablespoons sugar, approx.
Sift flour into bowl, gradually add combined eggs and milk; mix, or blend
or process, until mixture is smooth. Cover, stand 30 mins.
Lightly grease heated heavy-based pan with butter, pour about 1/2 cup batter
evenly into pan. Cook pancake until lightly browned underneath; turn, cook
until lightly browned on other side. Keep pancakes warm while cooking
remaining batter. Serve pancakes sprinkled with lemon juice and sugar.
Makes about 15.
Smith, W. 1981. Puddings and Deserts. England: Galley Press.