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They can be thick and fluffy, which is the American-style breakfast pancake, or wafer-thin and delicate, which is the French-style crêpe.
1 cup milk
1 Tbsp castor sugar
1 Tbsp melted butter
¼ tsp Nutmeg
Pinch of salt
¾ cup cake flour
1 tsp baking powder
Whisk everything together till smooth.
Allow to stand for at least half an hour or more so that the batter thickens.
Fry on medium heat.
Serve with cinnamon sugar or fresh cream or ice cream.
Makes 6-8 medium-sized pancakes.
Recipe credit: Faaiza E
Picture credit, Prepared, tried and tested by: Rashida Habib
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