INGREDIENTS

• 4 eggs
• 100 g plain flour
• 400 ml milk
• 400 ml water
• 100 ml oil
• 2 tablespoons coconut sugar
• a pinch of salt

METHOD

1. In a large mixing bowl, whisk together 4 eggs until they are light and frothy.
2. Add 100 g of plain flour, 2 tablespoons of coconut sugar, and a pinch of salt to the eggs. Stir until well combined.
3. Gradually add 400 ml of milk and 400 ml of water to the mixture, stirring continuously to avoid lumps. Then, mix in 100 ml of oil until the batter is smooth.
4. Let the batter rest for about 15-20 minutes. This helps the flour absorb the liquids and results in smoother pancakes.
5. Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan and swirl to spread it thinly. Cook for about 1-2 minutes on each side, or until the edges are crispy and the surface is golden brown. Repeat with the remaining batter. Serve hot with your favorite toppings.