South African Pancakes by Phyllis Barnard

This is the way they make pancakes in South Africa. It is a thin pancake - like crepes suzettes - and we sprinkle cinnamon and sugar on the pancake as soon as it comes it is cooked, then roll it up. Nowadays they put all sorts of fillings in the pancake, but I still like it this way the best. It is a very light consistency - not "taai" as some come out.
3 eggs
3 T brandy
1 1/2 cup flour
1 1/2 tsp BP
salt
2 c milk
3 T melted butter

Beat eggs and brandy till foam. Sift in dry ingredients. Lastly milk then melted butter. Fry in butter. I use a 8 inch saute pan - and put about a scant 1/4 of pancake mix in the pan and swirl it around so that the whole area is covered. Sprinkle with sugar and cinnamon as soon as it is done and roll it up. Serve with a spot of lemon juice.