|Al-Ahram Weekly Online
4 - 10 October 2001
|Published in Cairo by AL-AHRAM established in 1875||Current issue | Previous issue | Site map|
2 cups plain flour
2 cups milk
4 eggs (beaten)
2 packets vanilla
Sift flour into bowl. Gradually add combined eggs, vanilla and milk. Mix or blend until mixture is smooth and contains no lumps. If necessary, sieve through fine sieve. Cover and stand to rest for 30mn. Lightly grease heated Teflon small pan with butter. Pour about 1/4 cup of the batter, stirring to mix well any thick flour emulsion in the bottom. Cook pancake until lightly browned underneath. Turn and cook until lightly browned on the other side. Keep pancakes warm while cooking remaining batter. Serve with maple syrup, honey, chocolate syrup; with or without cream or ice-cream.
N. B. You may substitute the vanilla for a dash of salt and pepper, and then you have a cannelloni recipe, which can be stuffed with minced meat, spinach and cheese and baked with tomato sauce or a light béchamel sauce, topped with grated yellow cheese.
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