Photo: Marina Oliphant
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Ingredients
- 10 eggs
- 1 heaped tbsp sugar
- about 20 tbsp plain flour
- 1 cup buttermilk (or plain yoghurt)
- about 1 cup milk
- 25g butter
- a dash of Grand Marnier
- extra butter for frying
Method
Whisk the eggs and sugar till pale and frothy. Slowly add the flour while beating and start adding the buttermilk as the batter thickens.
Once all the flour and buttermilk has been incorporated and the batter is smooth, add about one cup of milk or until the batter is the consistency of pouring cream.
Melt the butter until it turns brown and add this to the batter along with the Grand Marnier.
Heat a frying pan, add a knob of butter and move it around so that it covers the pan. When the butter is foaming, pour in 1/2 cup of batter, moving the pan around so the batter covers all the bottom.
Cook over a medium high heat until the pancake is golden brown underneath. Turn it with a spatula, cook the other side and transfer to a plate. Continue with the rest of the batter and set aside.
Makes about 15
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