The ingredients:
  • 110g plain flour (or self raising flour)
  • 50g butter (plain or salted)
  • Pinch of salt
  • 2 eggs
  • 275ml milk
Optional Ingredients
  • Lemon
  • Caster sugar
  • Large mixing bowl
  • Weighing scales
  • Sieve
  • Fork
  • Wooden spoon
  • Flat frying pan
  • Ladle
  • Optional: Electric blender - hand held blender is fast but should only be used with caution.
The procedure:
  1. Sift flour into large mixing bowl, airing the flour.
  2. Add eggs to a well in the flour, and beat them in with fork.
  3. Slowly add the milk, whisk or beat until the batter is smooth and lump-free.
  4. Heat frying pan to correct temperature (hot but without burning the butter), add a small knob of butter to wet the pan.
  5. Ladle a portion of batter into the pan sufficient to cover the bottom of the pan.
  6. Sticking of the pancake to the pan can be avoided by slight movements, and unsticking around the edge by pushing the pancaked with the wooden spoon or a spatula.
  7. Once the bottom is fully cooked you can flip the pancake, the top will be solidified and not cooked typically. Flipping can be done with a palette knife or by flipping the pancake into the air can catching it.
  8. Add another knob of butter and repeat cooking steps with next pancake.
  9. Serve pancakes with sugar and freshly squeezed lemon juice.