- 125g plain flour
- 1 tsp salt
- 2 medium eggs
- 300ml milk
- 25g melted butter
- Oil for frying
Put the flour and salt in a large bowl, make a small well in the middle. Crack in the eggs, add a splash of the milk and the melted butter.
Use a balloon whisk to start whisking from the centre, gradually working your way outwards to incorporate the flour.
Once the flour is mixed in, continue to whisk while you gradually pour in the remaining milk. Continue whisking until you have a smooth batter the consistency of single cream.
Place a teaspoon of oil in a frying pan over a medium-high heat and swirl around so it is evenly coated.
Use a ladle to drizzle in the batter, swirling the pan at the same time until the batter coats the bottom of the pan in a thin layer.
Leave for around 30 seconds. The pancake should start to bubble on top and then, holding the pan firmly, carefully shake the pan to loosen the pancake.
Slide a fish slice or a palette knife underneath the pancake and carefully turn the pancake over. It should be a rich golden brown on the bottom.
Leave for another 30 seconds and carefully lift the pancake to look underneath, making sure it’s cooked, then tip out of the pan onto a plate.
Repeat with the remaining batter mix. Cover with your favourite topping and serve hot.
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