Wenner Melktert

Kors:

140 g (250 ml) koekmeelblom

15 g (30 ml) mielieblom

15 g (30 ml) versiersuiker

knypie sout

125 g botter of margarien

Vulsel:

800 ml melk

2 eiers

100 g (125 ml) suiker

25 g (50 ml) koekmeelblom

25 g (50 ml) mieleblom

knypie sout

15 ml botter of margarien

2 ml vanieljegeursel

gemaalde kaneel

Metode:

Stel oond op 180°C. KORS: Sif koekmeelblom, mielieblom, versiersuiker en sout saam en vryf botter daarin om 'n deeg te vorm. Druk deeg op die boom en teen die wande van 'n tertbord met 'n volume van 1,5 t. Prik goed en bak 7 -8 minute in die middel van die oond totdat dit begin verbruin.

VULSEL: Verhit melk tot kookpunt. Klits eiers goed, voeg suiker by en meng. Voeg koekmeelblom, mielieblom en sout by eiermengsel en meng goed. Klits helfte van die kookmelk in 'n straaltjie by eiermengsel. Gooi mengsel terug in kastrol, verhit oor matige hitte en roer aanhoudend totdat vulsel dik is. Haal van stoof af, voeg botter en vanieljegeursel by en meng goed. Gooi vulsel in kors en strooi kaneel bo-oor. Sit warm of koud voor. Lewer 1 groterige melktert.

Old school "Pannekoek" Recipe

Ingredients:

2 cup (250ml) Cake flour
1/2 tsp (2.5ml) Baking powder
1 tsp (5ml) Salt
1 cup (250ml) Milk
1 cup (250ml) Water
1 tbsp (15ml) Sunflower Oil
3 large or 4 medium eggs


Method:
Sift the dry ingredients together in a mixing bowel. Add the milk and water in one go and immediately mix it in with an egg whisk (fast, otherwise you will get clots). Then add the eggs one by one, mixing well after each, and then add the oil.

The mixture should be smooth and quite runny. (Don't stress if you have a couple clots, practise makes perfect). Some people claim if you leave the mixture overnight in the fridge it gets "better". I have done this once, and didn't really notice much of a difference, so you really don't have to.

Add about a teaspoon of oil to a large saucepan and heat it up on the stove. Wait until it gets hot. Add your mix (about 1/2 a cup) to the pan while tilting it from side to side to cover the entire bottom. Fry until the top of the mixture is dry and then flip it over for about a minute or two. Both sides should be light brown.

Add a teaspoon of oil at least before every second pancake.

Serve hot with cinnamon sugar, and a little bit of golden syrup, and a squirt or two of lemon juice.

Depending on the pan size, this recipe makes an average of 10-14 pancakes.

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TIPS:
1. The first pancake always fails, cos the pan is 90% of the time not hot enough yet.

2. If the batter feels too thick, add some water (about 50ml at a time) and mix thoroughly.

3. Keep a small cup with a little oil and a teaspoon close by. Every time after you add some batter into the pan for a new pancake, scoop some oil in the teaspoon and run it along the inside edges of the pan just above the pancake (fast), allowing the oil to run down behind the edges of the pancake. This is a nifty way of making sure they never get stuck to the pan and also making the edges crispy. be careful not to use too much oil.

4. The "flip" thing is cool, but it takes some practise to become a "MASTAH!"