- Crack your eggs into your measuring jug and beat lightly with a fork. Check how many mls of egg you have. Two large eggs is roughly 150 ml.
- Pour in the same volume of milk, and the same volume again of flour, and a pinch of salt. Beat until smooth then stir in 1 tbsp of melted butter per large egg.
A non-stick frying pan is essential, and a shallow, light one is even better. I just use my omelette pan, which makes it a bit awkward to toss but this family loves pancakes so I'm used to it. I always use sunflower oil but some prefer to fry with melted butter, but be warned, it can burn! Use a brush to very lightly oil the pan, or a schrunched up piece of kitchen paper works just fine. When you've ladled your mixture onto your pre-heated frying pan, don't be too impatient - they're not ready to toss or turn until they slide about freely at a shake of the pan. You might need a few trial runs, but you'll soon get the hang of how hot the pan needs to be and how much batter you'll need =)
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