Ingredients

• 190ml oil
• 2 Annique Cinnamon teabags
• 750ml water
• 3 eggs
• 3ml vinegar
• 315g flower
• 10ml baking powder
• 3ml salt

Method

Preparation

Boil the water and infuse with the teabags until water cools to room temperature.

Batter

Add the oil, infused water, vinegar and eggs and mix briefly. Sift flower, baking powder and salt in and mix all the ingredients thoroughly.

Bake

Get a pan on the stove on a high heat. Remember to add some oil or cooking spray to prevent batter from sticking. Add batter to pan to barely cover the pan surface. Bake until bubbles form and batter starts to loosen, then flip and briefly bake on other side. Continue until batter is finished.

Serving

Can be served with plain sugar, cinnamon sugar or other sweet filling like ice-cream or Annique Rooibos & Honeybush simple syrup.

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