Recipe from: 7/1/2004 12:00:00 AM

Ingredients 5
Servings 24


  • 250
  • 1
    pinch salt
  • 2
    extra-large free range eggs
  • 750
  • 60
    butter or oil for frying


Carefully sift the flour and a pinch of salt into a large mixing bowl.
Make a hollow in the centre, break in the eggs and gradually add the milk, mixing from the centre, using a mixer or a wooden spoon and beat well until the mixture is smooth and the consistency of whipping cream.
Alternatively, blend all the ingredients together in a blender for one minute.
Fold in the melted butter or oil.
Leave to stand for at least 30 minutes and then beat again.
Using a 12 to 17 cm non-stick frying pan, just cover the base of the pan with oil.
Pour off any extra oil and mop up any excess with kitchen paper.
When the oil begins to smoke, remove from the stove and allow the oil to cool slightly before adding the pancake batter.
Pancakes must be paper thin, so only add about 30 ml of batter at a time to the centre of the pan and tip and roll the pan from side to side until the base is covered in a thin layer.
Turn down the heat to medium.
Cook for one to two minutes until slightly bubbly and golden underneath, then loosen the edges gently with a spatula.
Flip over and brown the other side.
Stack on a heatproof plate and cover with foil.

To freeze the pancakes, interleave them with plastic or waxed paper and then over-wrap securely. They freeze successfully for up to two months.


Read more on: dairy  |  shallow-fry

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.