SOUTH AFRICAN BAZAAR PANCAKES

Steps:

• Sift together the flour and salt.
• Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose).
• Add to the dry ingredients and whisk until very smooth. If in doubt, pour through a fine sieve.
• The batter should be as thin as fresh cream. Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result).
• By the time you use the batter it will have thickened. It can be thinned again by whisking in a little water. (Be careful not to thin it down too much).
• Use a bit of butter to make the pancakes. If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won't stick. Butter is also nice for the flavour, but you need very little.
• Heat the pan well. For each pancake or crêpe, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan. 3 tablespoons are usually enough, or 2 tablespons for a smaller pan. Keep in mind that they must be thin.
• Flip the pancake when the edges start going golden and little bubbles appear on the surface.
• Keep a plate handy and repeat the same process, piling the pancakes on the plate. I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards.
• Mix the cinnamon with the sugar. For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out!
• * If you're only using it later, cover with wrap when cold to prevent drying out.
• * You can use this batter very successfully to make classic Crêpes Suzettes, but make the crêpes in a smaller pan (4 - 5 " diameter).
• * If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it.
• * Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce.
• * The unfilled pancakes freeze very well.