Basic pancakes


Preparation info

  • Makes


    • Difficulty


    • Ready in

      1 hr 15

Appears in

Breakfasts: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

Thin, lacy pancakes made using this traditional hatter may he cooked in advance and kept overnight in the refrigerator or frozen for later use.


  • 100 g ( oz) plain flour
  • ½ teaspoon salt


  1. Sift the flour and salt into a bowl. Make a well in the centre, drop in the eggs and yolk and mix with a wooden spoon or whisk, drawing in a little at a time. Combine the milk with 75 ml (2½ fl oz) water and gradually add until all the flour is incorporated. Beat in the oil or butter until smooth. Cover and rest at room temperature for 30 minutes.
  2. Melt a little oi