Ingredients
Method
- Sift flour and salt into a large bowl. Make a well in the centre. Add eggs and half the milk. Whisk from the centre outwards, gradually incorporating flour, until smooth.
- Add remaining milk and melted butter. Whisk until smooth and the consistency of single cream.
- Cover and rest for 30 minutes at room temperature (or overnight in the fridge).
- Heat a 20cm non-stick pan over medium-high heat for 2 minutes. Add a small knob of butter and swirl to coat.
- Pour 3–4 tbsp batter into the centre. Immediately tilt and swirl the pan to spread thinly and evenly across the base.
- Cook for 1–1.5 minutes until edges look dry and lacy and the underside is golden. Flip with a palette knife or toss. Cook the second side 30–45 seconds until golden in patches.
- Slide onto a warm plate. Repeat, adding a small knob of butter before each pancake. Keep warm under a clean tea towel.
- Serve with lemon and sugar, or your chosen toppings.
Notes
Always rest the batter for at least 30 minutes — this makes a significant difference to texture.
Preheat the pan properly for at least 2 minutes before the first pancake.
The first pancake is always a test — adjust heat and batter quantity based on it.
Work quickly when swirling the batter — speed gives you a thin, even pancake.
Use half milk and half water for lacier, more delicate pancakes.
Batter stores in the fridge for up to 24 hours. Cooked pancakes freeze for up to 2 months.
