- 2 cups [500 ml] sifted flour
- 1 teaspoon [5 ml] sugar
- 4 teaspoons [20 ml] baking powder
- 1/4 teaspoon [1 ml] salt
- 2 large eggs
- 1 1/2 cups [375 ml] milk
- 3 tablespoons [45 ml] melted butter
- Butter
- 4 to 5 different flavours jams, jellies or preserves
- Icing sugar or cane syrup
|
- Sift together flour, sugar, baking powder and salt.
- Beat together eggs and milk; mix into flour mixture until smooth.
- Add melted butter and mix.
- In a hot pancake pan, witn enough butter to cover the bottom of the pan, pour just enough batter for an 8-inch [20 cm] pancake.
- Cook until golden; turn and cook other side.
- Arrange pancake on a serving plate; spread with jam, jelly or preserves.
- Cook another 8-inch [20 cm] pancake; layer on first pancake and spread with a different jam, jelly or preserves.
- Repeat until all batter is cooked.
- Layer pancakes to desired height; sprinkle with icing sugar or garnish with cane syrup.
- Cut as a cake.
- Serve warm.
|
