3/4 cup (75 g) 3 oz plain flour (All purpose)
4 eggs, separated
pinch of salt
125 ml (4 fl oz) milk
fat or oil for frying
4 tbsp (60 ml) caster sugar (superfine granulated)
2 tsp (10 ml) cinnamon
4 eggs, separated
pinch of salt
125 ml (4 fl oz) milk
fat or oil for frying
4 tbsp (60 ml) caster sugar (superfine granulated)
2 tsp (10 ml) cinnamon
method
1. Put the flour into a mixing bowl and make a well in the centre.
2. Mix the egg yolks, salt and half the milk in a jug, then pour into the well in the flour.
3. Gradually work in the flour, then beat vigorously until smooth and bubbly. Stir in the rest of the milk.
4. In a clean, grease-free bowl, whisk the egg whites until stiff. Beat the batter again and fold in the whites.
5. Heat a little fat or oil in a large frying pan. Pour off the excess. Pour a quarter of the batter into the pan and fry over moderate heat for about 1 minute until light brown underneath.
6. Turn and cook the other side for about 30 seconds until golden.
7. Slide out on to a plate and, using two forks, tear into 6 or 8 pieces.
8. Immediately return the pieces to the pan and reheat for 30 seconds, turning the pieces over carefully.
9. Turn on to a sheet of greaseproof paper, add 15 ml (1 tbsp) sugar and 2.5 ml (1/2 tsp) cinnamon and toss together.
10. Put on to a warmed plate and keep warm over simmering water.
11. Cook the rest of the batter in the same way, greasing the pan when necessary. Serve with stewed fruit or jam, if liked.
2. Mix the egg yolks, salt and half the milk in a jug, then pour into the well in the flour.
3. Gradually work in the flour, then beat vigorously until smooth and bubbly. Stir in the rest of the milk.
4. In a clean, grease-free bowl, whisk the egg whites until stiff. Beat the batter again and fold in the whites.
5. Heat a little fat or oil in a large frying pan. Pour off the excess. Pour a quarter of the batter into the pan and fry over moderate heat for about 1 minute until light brown underneath.
6. Turn and cook the other side for about 30 seconds until golden.
7. Slide out on to a plate and, using two forks, tear into 6 or 8 pieces.
8. Immediately return the pieces to the pan and reheat for 30 seconds, turning the pieces over carefully.
9. Turn on to a sheet of greaseproof paper, add 15 ml (1 tbsp) sugar and 2.5 ml (1/2 tsp) cinnamon and toss together.
10. Put on to a warmed plate and keep warm over simmering water.
11. Cook the rest of the batter in the same way, greasing the pan when necessary. Serve with stewed fruit or jam, if liked.
serving amount
serves 4
rate this recipe
8.7
out of 10
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