• 100 g plain flour
  • a pinch of salt
  • 2 eggs
  • 300 ml milk
  • 50 g melted butter


  • Sift the flour and salt into a large mixing bowl. Make a well in the centre and add the eggs.
  • Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk until just smooth.
  • Brush a heavy based 15 -18cm/6-7 inch frying pan with melted butter, and when hot, pour in about 2 tablespoons of the batter.
  • Quickly tilt the pan from side to side to form a thin layer of batter and cook for 1 minute.
  • Flip the pancake over with a spatula and cook until the underside is slightly golden.
  • Continue with the rest of the batter, brushing the pan with melted butter when necessary.
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