These are crepe or thin style pancakes rather than thick American hot cakes. My family loves to add fillings an roll before eating.
Makes 14 serves
- 2 cups flour
- 2 eggs
- 2 1/2 c milk
- 1tsp sugar
- 1/2 tsp salt
- 20 gms butter, melted
- Add flour, sugar and salt to a larger bowl. Make a well and add eggs. Mix slightly.
- Slowly add in half of the milk ensuring you get no lumps. Add butter, then mix
- Add remaining milk and mix till smooth. Leave to rest for up to and hour. The longer you can wait the better
- Heat a pan on medium heat, ladle in enough batter for a pancake. Roll the pan to make the mixture thin – you can omit this step if you want slightly thicker pancakes. Cook until it bubbles. Turn. Should be go,den on each side. Repeat.