Preparation

• 1
  Combine the dry ingredients, add the egg and whisk until incorporated
• 2
  Slowly add the milk and whisk well so no lumps are formed and you have a thin creamy batter
• 3
  Heat the oil in a pan. Pour in the batter until it covers the bottom of the pan. Turn the pancake when bubbles begin to form. Discard the first pancake as it will be too oily
• 4
  Mix the sugar and cinnamon. Sprinkle onto the pancake and add a few drops of lemon juice, then roll up and serve. You can also use jam as a filling instead of the cinnamon sugar