Malaysian Dessert recipe from the Wikibooks Cookbook.
4 cups wheat flour 3 cups water 2 standard eggs 2 tsp fine salt A few drops of food coloring (desired color; optional)
Combine all the ingredients in a blender, and blend until you get a well-combined batter. Over-blending will produce excess foam. Let the batter rest for 30 minutes. Transfer the batter to a squeeze-bottle with a nozzle (see notes). Heat a skillet over medium-high heat. If necessary, use a paper towel to lightly grease the pan with some oil. thumb|Shaping the pancakeUse the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern. Let the pancake cook just until dry—avoid excessive coloration. Remove from the pan, transfer to a plate, and roll or fold up. Repeat the cooking process until you have used up all the batter. Serve warm.