Ingredients

Method

• 120 g cake flour
• 1 cup Woolworths fresh full-cream Ayrshire milk
• 1 t sea salt
• 1 large free-range egg
• 2 T sugar
• 1 T butter, melted
• Woolworths cinnamon sugar, for dusting
• lemon wedges, for serving

Method

Ingredients

1. In a large mixing bowl, combine the flour, milk, salt, egg, sugar and butter, mixing to form a smooth, velvety batter. Allow the mixture rest for 5 minutes.

2. Heat a non-stick pan coated with non-stick cooking spray over a medium heat. Ladle in a spoonful of the batter and swirl the pan to evenly spread the batter in the pan.

3. Once the edges begin to brown and small bubbles start to form, carefully turn over the pancake and cook the other side in the same manner. Each pancake should take 40–45 seconds per side.

4. Remove the pancake from the pan and generously sprinkle with cinnamon sugar. Repeat with the remaining batter.

5. Serve the pancakes with lemon wedges while still warm.

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Photograph: Shavan Rahim
Production: Clem Pedro