Makes approx. 12 pancakes
225 g plain flour
2 large eggs
600 ml milk
2 teaspoons melted butter
butter for frying
Sieve the flour and salt into a large bowl and make a well in the centre. In a separate bowl beat the eggs and milk together before pouring slowly into the well and beating briskly into the flour until smooth and lump free. Beat in the melted butter. Set the batter aside and leave to rest for 30 minutes. To fry the pancakes use a heavy-based frying pan or use a pancake pan. Heat the pan and add a little of the butter to prevent the pancake from sticking. Using a ladle coat the base of the pan with some of the pancake mixture and cook until golden brown. Flip over and leave the other side to go golden. Turn out onto a warmed plate and continue until all the pancakes have been cooked.
NOTE: you will find that the first pancake out of the pan is always a disaster don’t worry this one is for the cook to taste!
Serve with Lemon and sugar.
Other fillings could include – golden syrup, chocolate spread, jam, bananas and honey, even ice cream and chocolate sauce just let your imagination run wild.
These pancakes can also be served with savoury fillings.