Advertisement
Basic pancakes
Preparation info
- Makes
12
- Difficulty
Easy
- Ready in
1 hr 15
Appears in
Published 1998
Thin, lacy pancakes made using this traditional batter may be cooked in advance and kept overnight in the refrigerator or frozen for later use.
Ingredients
100 g 3¼ oz ½ teaspoon
Method
- 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.
- Melt a little oi
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe