Pan Cakes

Introduction:

This is a recipe you can find all over the world in very many variations.

Ingredients:

 

7 oz. (200g) flour

2 Eggs

7 fl.oz. (250 ml) milk

7 fl.oz. (250 ml) water

a pinch of salt

some butter

For each pancake a tablespoon apricot jam

For each pancake a teaspoon confectioner’s sugar or cinnamon

Directions:

Mix all ingredients.
Give a ladle of the dough in a hot pan with some butter in it and swing the pan until the dough is regular spread over the pan.
Fry the pancake on both sides until it is golden-brown coloured. Keep the pancakes warm in the oven.
Spread a tablespoon apricot jam on each pancake and roll it up. Sprinkle every pancake with a teaspoon confectioner’s sugar or some cinnamon.

If you want thinner pancakes use a little more milk or water
This is not a very regional recipe, but if you want to make a Swabian pancake soup you need this recipe as a basic, but without apricot jam and confectioner’s sugar.