1. Sift the flour mix and bicarbonate of sada together.
2. Whip an egg until fluffy. Add sugar, salt and blend. Add the evaporated milk, flour, butter, and vanilla essence and continue blending. Leave for 20 minutes to rest.
3. Heat the frying pan. Pour a small amount of the mixture onto the pan and use a spoon to shape it into a circle and fill any holes. For this recipe, you want small pancakes, no more than 8cm across.
4. Fry gently until the pancake is brown, then turn it over. While the other side is cooking, spread some of the filling onto the pancakes, then roll it up and set it on a serving plate. Serve warm.
5. For cream filling, whip the egg with sugar and salt.
6. Add water, evaporated milk, butter, and cornflour, and put into a saucepan and cook over a low heat until cream is mixed and thick, then leave to cool.
100g wheat flour
