Pancake rolls

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Pancake rolls

Ingredients: For the pancake mixture(Makes about 8 pancakes)

*220g plain flour, sifted

*pinch of salt

*2 eggs

*1 pint of milk

*50g butter

fish sauce

Method for making the batter

-Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing.

-Make a well in the centre of the flour and break the eggs into it.

-Whisk the eggs making sure any bits of flour from around the edge of the bowl are mixed in with the egg.

-Gradually add small quantities of the milk, still whisking

-Continue whisking until the batter is smooth, with the consistency of thin cream.

-Melt the 50g of butter in a non-stick frying pan.

-Spoon 2 tbsp of the melted butter into the batter and whisk it in.

-Let the pancake mix stand for at least 30 minutes before cooking.

-Make sure the non-stick frying pan is really hot before adding about 2 tbsp of the batter mixture.

-As soon as the batter hits the hot pan, tip the pan around from side to side to get the base evenly coated with batter.

-Carefully lift the edge of the cooked pancake with a palette knife to see if it's tinged gold as it should be.

-Flip the pancake over with a pan slice or palette knife to cook the other side

-Slide it out of the pan onto a plate.

-Stack the pancakes as you make them to get them ready for the fish sauce filling

-fill and roll them up with the fish sauce