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
- 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.
- Once the eggs and liquid are mixed in, continue to whisk in more of the liquid until all of the flour has been incorporated.
- Add the butter and whisk until the batter is smooth. Store in the fridge until ready to use.
- 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.
- 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.
- 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.