English Pancake Batter

1. 1

   Melt a knob of butter in a pan, then leave to cool down.

2. 2

   Meanwhile, place the flour in a bowl.

3. 3

   Break the eggs into the bowl and pour in the milk.

4. 4

   Mix until it turns into a smooth batter.

5. 5

   Stir in the now cooled melted butter and leave to stand for about half an hour.

6. 6

   This lets the starch expand and makes the finished pancake lighter.

7. 7

   When you're ready to cook the pancakes, melt a little more of the butter along with a bit of oil in a frying pan.

8. 8

   A non-stick pan is the best.

9. 9

   When it is quite hot pour 1/4 cup batter into the pan.

10. 10

    Swirl it until it covers the pan and you have a thin, even layer that should set almost immediately.

11. 11

    After about a minute it should be ready to flip.

12. 12

    Cook for 30 seconds on the other side and then tip onto a plate.

13. 13

    Repeat until you have used up all the batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.