How to make pancakes (South African style)

Sift the flour into a bowl and add all the remaining pancake ingredients (except the sunflower oil).
2 cups (280g) plain flour, 1½ cups (360 ml) milk, 1½ cups (360 ml) water, 2 large eggs, ½ teaspoon salt, 2 teaspoons baking powder
Whisk with a balloon whisk until all the ingredients are well incorporated and there are no lumps in the batter. The consistency should be that of double cream.
Allow to stand for about 30 minutes. If you are rushed for time you can omit this step, but it does improve the texture of the pancakes.
Pour about 50ml pancake batter onto a preheated pancake maker. If you are using a frying pan, heat the pan, add a little oil to prevent sticking and add about 50ml batter.
Working quickly, swirl the batter around to coat the pancake maker / frying pan
Allow to cook until bubbles form on the surface and the edges of the pancake start to curl.
Flip the pancake and cook on the other side until brown and speckled.
Stack the cooked pancakes on a plate, sprinkling each one with about ½ teaspoon cinnamon sugar, or leave plain if you are going to be making savoury pancakes.