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  • 200 g/7 oz wholemeal flour
  • ½ litre/i pint warm water
  • ½ tsp dried yeast
  • 1 tsp sugar
  • Itsp salt
  • Olive oil for frying
  • Dissolve the sugar in 100ml/3 fl oz of water.
  • Add the dried yeast and leave for 15 minutes.
  • Mix the yeast mixture into the flour, add salt to taste and the rest of the water. Stir until you have a smooth batter, then cover with cling film and allow to settle for one hour.
  • Heat the oil in a frying pan.
  • Starting from the centre and working outwards, Gradually pour a ladle of batter into the pan
  • Fry until firm enough to turn over. Repeat the turning process to ensure the pancakes are cooked throughout and they are golden brown.
  • Continue until all the batter has been used.
  • Serve.
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