Makes 15-20
Preparation Time 10 minutes, plus standing time
Cooking Time about 45 minutes

• 240g (440ml) cake flour
• 10ml baking powder
• 2 extra large eggs
• 250ml milk
• 250ml water
• 12ml lemon juice
• 25ml melted butter
• sunflower oil, for frying
• cinnamon sugar and lemon juice, to serve

1 Sift the cake flour and baking powder into a bowl and add 1ml salt. Make a well in the centre of the dry ingredients.
2 Whisk the remaining ingredients together. Pour into the centre of the well and stir in the dry ingredients gradually from the sides. Stir until smooth. Leave the batter to stand for 20-30 minutes.
3 Heat a heavy-based or non-stick pan over a medium heat. Once the pan is hot, add a little oil. Swirl it around to coat the base of the pan and then pour the excess out into a small bowl.
4 Add a ladle of the pancake batter to the pan and swirl the pan so that the batter just coats the base. Don’t add too much; the pancakes should be thin.
5 As soon as the pancake starts to dry around the edges, use a spatula to flip it over to cook the other side, until golden. Transfer to a plate and cover. Repeat with the remaining pancake batter.
6 Sprinkle the pancakes with cinnamon sugar and drizzle with lemon juice, then roll them up and enjoy. You can also fill the pancakes with savoury or other sweet fillings of your choice.

Text and image: Ideas