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Ingredients 7
Servings 12


  • 150
    cake flour
  • pinch salt
  • 1
    extra-large egg
  • 1
    egg yolk
  • 375
  • 30
    melted butter or sunflower oil
  • sunflower oil for frying


1. Sift the flour and salt into a mixing bowl. Make a well in the centre, add the egg and gradually stir in milk, drawing in the flour from the sides as you do so. 2. Using a whisk, electric mixer or wooden spoon, beat the mixture until smooth. Fold in the melted butter or oil. Set aside for up to 1 hour. 3. Just cover the base of a 12, 15 or 17 cm diameter pan with oil, pouring off the surplus into a jug to keep for further greasing. 4. Heat the oil until starting to smoke. Remove from the stove and allow oil to cool slightly before pouring in batter for the first pancake. 5. Pancakes must be paper thin, so add only a small quantity of batter at a time, roughly 15 ml (1 tbsp), tilting the pan quickly to spread the batter our evenly. 6. Cook for 1 to 2 minutes, or until bubbling lightly and edges start to curl. Loosen the edges of the pancake gently with a spatula and flip the pancake over to brown the other side. Remove from the pan and store as described in tips.

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