• 110g plain flour
• A pinch of salt
• 2 large eggs
• 200ml milk mixed with 75ml water
• 50g butter
1. Sift the flour and salt into a large mixing bowl.
2. Break the eggs into the mixture and whisk thoroughly using an electric or balloon whisk.
3. When the mixture starts to thicken, continue whisking as you gradually add small amounts of the milk and water mixture.
4. Once all the liquid has been added, whisk until the batter is completely smooth.
5. Melt the butter in a hot pan. Add tablespoons of the melted butter into the pancake mixture and then set aside the rest and use it while cooking to lubricate the pan.
6. Once the pan has got really hot, lower the temperature down to a medium heat and then add enough of the pancake mixture that you can get a nice thin pancake. Tip the pan from side to side as you add the batter to evenly coat the pan bottom.
7. The pancake should only take around 30 seconds to cook. Flip with a pan slice or palette knife.
8. Once the second side is cooked, which should only take a few seconds, simply slide the pancake over the pan onto a plate.
9. Pancakes can be kept warm on a plate set over a pan of simmering water while the rest of the batter is used.
10. Serve as desired.