Snack
Dessert
Method
- Pour the plain flour into a large bowl and add a little of the whole milk, mixing to form a smooth paste. This prevents lumps forming.
- Gradually whisk in the rest of the milk, making sure there are no lumps. Then whisk in 2 eggs and 1 pinch of salt.
- Leave the batter to rest for at least 30 minutes – this is important for a good texture.
- Place a frying pan over a medium-high heat and add a small amount of butter or lard (for frying). When the fat is hot, pour in just enough batter to thinly coat the base of the pan and swirl it around quickly. If you get it wrong the first time, you’ll know for the second.
- Cook until the top is just set. Use a spatula to flip the pancake over and cook the other side briefly.
- Slide onto a hot plate and keep warm in the oven while you cook the rest. Add a little more fat to the pan between each pancake.
- Fill with your choice of filling, roll or fold, and serve
Ingredients
- 225g plain flour
- Pinch salt
- 2 small eggs
- 300ml whole milk
- Fat for frying (butter, lard, or rapeseed oil)
- Fillings of your choice
