FOR THE BASIC BATTER
140g/5oz plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml/7fl oz milk
FOR THE PANCAKES
50g/2oz butter, melted
sunflower oil, for cooking
To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.
Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix
around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side. Pile the pancakes up and serve with your favourite filling.
209 kcals, protein 4g, carbs 10g, fat 17g, sat fat 4g, fibre none, sugar 1g, salt 0.14g