Basic Batter for pancakes

Basic Batter for pancake
Makes 14-16
100 g (1 cup) plain all purpose flour
2 eggs
300 ml ( 1-1/4 cups) milk
1 tablespoon oil, plus extra for frying
2 tablespoons wateroil for cooking

Preparation:
Place the flour in a bowl and make a well in the middle.
Add the eggs and a little of the milk. Gradually beat the
eggs and milk together, incorporating some of the flour
to make a smooth, thick batter.

Then again keep pouring the remaining milk until all the
flour is incorporated in a smooth batter. Beat in 1 tablespoon
oil and water. Leave the batter to stand for 30 minutes before
cooking.

Brush a little oil over a non-stick or heavy based flat pancake
pan or frying pan (skillet). A 15-17.5 cm or, 6-7 inches pan is
the best, as this makes small pancakes which are easy to fill
and hold, and allows guests to sample all the fillings. Pour a
thin layer of batter into the pan, tilting the pan to spread it
evenly. Cook over a medium heat until the batter is set and
the underneath lightly browned.

Use a spatula or palette knife to turn the pancake and cook
the second side until lightly browned. Transfer to a warm
plate, cover with absorbent kitchen paper and continue until
all the batters used up.

You can use either cooked chicken filling or have a yummy
desert filling like cherry pie filling or strawberries.

Special tips:
Pancake has one added advantage: it can be frozen up to a
couple of months ahead or they can be chilled for up to 3
days before the party. They should be well wrapped so
that they don't dry out and each separated with absorbent
kitchen during the storage. Stack the pancakes in ovenproof
serving dishes, brush each one very lightly with a little
molten butter, and cover with foil. Set the oven at 180oC.

Reheat the pancakes about 15 minutes before everyone is
ready to eat. The hot fillings should be placed on warmers
or burners.