The Classic Pancake

1. 1

   Place the flour and salt in a large mixing bowl. Make a well in the centre. In a separate mixing bowl, use a whisk to beat together the eggs, milk and butter.

2. 2

   Pour the milk mixture into the flour and whisk, gradually incorporating the flour until smooth and all combined. Cover and refrigerate for 30 minutes.

3. 3

   Heat a pancake pan or small frying pan over a medium heat. Lightly grease with butter.

4. 4

   Pour 1/4 cup pancake batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy.

* Per serving · 4 servings · Values may vary.

No additional tips available.