- 125g plain flour
- 30g sugar
- 2 medium eggs
- 1.5 egg yolks
- Pinch of Salt
- 250ml milk
- 40g butter
Place the butter in a pan and cook gently until all the water in the butter cooks off and the milk solids will separate to the bottom of the pan and gently golden. This will spit gently and once quietens down will have turned a nutty brown colour, set this aside to cool. This adds great flavour and keeps the pancakes moist.
Combine the dry ingredients with the eggs in stages to create a smooth batter. Add the milk in stages, and finally the butter you’ve prepared in step one.
Cook in a hot frying pan and flip it halfway through.
Serve with your favourite toppings.. Psst, good old lemon and sugar is simply the best!