• ¼ lb. (120 g.) flour
• a pinch of salt
• 1 egg
• 1 oz. (30 g.) melted butter
• ¼ pint (1½ dl.) milk, or milk and water

Milk alone will make a fairly solid batter; milk and water, half and half, a crisp outside but a slightly soft inside; and water only, a very crisp batter.

Mix the salt and flour and sift them into a bowl. Add the egg and beat until smooth; stir in the butter. Continue beating while you add the liquid gradually. Beat until smooth and covered with air bubbles. It should coat the beater when you lift it out if the mixture is correct in texture. All ingredients may be put into a blender instead of being beaten.