5 minutes preparation, serves 4.
- 220g plain flour, sifted
- pinch of salt
- 4 eggs
- 400ml milk
- 150ml water
- 100g butter
- Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Whisk in the eggs.
- Gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth.
- Melt the butter. Spoon 2 tbsp of it into the batter and whisk it in. Pour the rest into a bowl and use it to fry the pancakes.
- You can put whatever toppings you like on these but lemon juice and sugar is traditional. Many people use golden syrup too.