This is a classic recipe for the thin, French-style pancakes. Using half-milk and half-water allows for a light and thin batter

Yield: Serves : 2-3



  • 230g plain flour
  • 1 pinch salt
  • 4 eggs
  • 300ml milk
  • 300ml water
  • 4 tablespoons butter, melted


  1.  Put the flour and salt in a large bowl. Make a well in the centre and crack in the eggs. Add some of the milk and water mixture and begin to mix in the flour slowly.
  2.  Once the eggs and liquid are mixed in, continue to whisk in more of the liquid until all of the flour has been incorporated.
  3.  Add the butter and whisk until the batter is smooth. Store in the fridge until ready to use.
  4.  Brush a large flat frying pan with some butter or sunflower oil. Add a generous ladle of the batter to the hot pan and tilt the pan until the batter completely covers the base.
  5.  Leave to cook for a couple of minutes until small bubbles form. Flip to the other side and continue to cook for another minute or so.
  6.  Keep the pancakes warms in an oven until all the batter is used up.

Tip: Unlike the thicker, fluffier style of pancakes, this batter is best made a bit in advance and kept in the fridge until ready to use.