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


  1. Add flour, sugar and salt to a larger bowl. Make a well and add eggs. Mix slightly.
  2. Slowly add in half of the milk ensuring you get no lumps. Add butter, then mix
  3. Add remaining milk and mix till smooth. Leave to rest for up to and hour. The longer you can wait the better
  4. 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.