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Recipe by
Cook: 20 minutes


“That is what I call this recipe!”

  • 8 teaspoons vegetable oil (or enough to make your pan oily)
  • 225 g plain cake flour
  • 6 medium free-range eggs, beaten
  • 300 ml milk

Add beaten eggs and milk in flour whilst whisking to prevent lumps. Mixture should be same as pancake/flapjack consistency. Leave in the fridge while you do your next step.
Pour oil in cake pans, you can use a 15 – 20 cm pan or the size you would prefer.
Muffin pans can be used as well. Put in preheated oven to heat your oil, it must be boiling hot before adding your batter. Bake for about 20 minutes at 180 °C.
Do not open your oven until it is done; can be baked further for few minutes if it is not light brown in colour.
Can be eaten with anything – picture as example.

Recipe and photo: Renata Nalta Bezuidenhoudt

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