|125 g||flour — cake|
|2||eggs — beaten|
Place the flour and salt in a mixing bowl. Whisk the eggs and milk and whisk into the dry ingredients with the butter or oil. Cover and refrigerate for 2 hours.
Heat a non-stick pan and ladle a small amount of batter into the pan. Swirl the pan around to evenly coat it with batter.
When the edges begin to lift, flip over and cook the other side until brown.
Recipe reprinted with permission of The Kate Tin.
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