Prep time: 15 minutes/Cook time: 20 minutes/Makes: 6 large pancakes
Ingredients:
250ml (1 cup) evaporated milk
3 eggs
1 nutmeg, grated
pinch of salt
360g (3 cups) plain flour
3 tbsp sugar
Method:
Combine the flour, nutmeg and salt in a bowl. Crack the eggs into another bowl and beat lightly.
Add the sugar to the flour then mix in the evaporated milk, followed by the eggs.
Now work in enough water to yield a cream-like consistency (about 200ml [4/5 cup]). Beat everything with a whisk to ensure there are no lumps then cover and set aside to rest for 20 minutes.
Heat 6 tbsp oil in a frying pan over medium-high heat. Once the oil is hot, add a ladleful of the batter and fry until bubbles appear on the top surface. Carefully flip the pancake over and cook until golden brown on both sides. Transfer the pancake to a low oven to keep warm as you cook the remaining batter.
Serve warm.
