Light, fluffy & delicious

Ingredients

• 100g plain flour (all-purpose flour)
• 2 large eggs
• 300ml milk
• Pinch of salt
• Butter or oil for cooking
• Optional toppings: sugar, lemon juice, syrup, fresh fruits, or chocolate spread

Method

Make the batter:

• Sift 100g of plain flour into a large mixing bowl and add a pinch of salt.
• Make a well in the centre and crack 2 large eggs into it.
• Begin whisking the eggs, gradually incorporating the flour from the edges.
• Slowly add 300ml of milk, whisking continuously until the batter is smooth, similar to a thin cream.

Rest the batter:

• Let the batter stand for about 30 minutes. This helps the flour to fully absorb the liquid and gives a tender pancake.

Cook the pancakes:

• Heat a non-stick frying pan over medium heat and add a bit of butter or oil.
• Once hot, ladle some batter into the pan, tilting the pan to spread the batter thinly.
• Cook for about 1 minute until the bottom is lightly golden and the top begins to bubble.
• Flip the pancake and cook the other side for another minute or until golden.

Serve:

• Serve the pancakes hot. They are traditionally topped with a sprinkle of sugar and a squeeze of lemon juice. You can also use syrup, fresh fruits, or chocolate spread for a twist. Repeat with the remaining batter, adding as much butter or oil as needed. Enjoy!

This recipe should make about 8-10 pancakes, depending on the size of your pan. Adjust the quantities to your liking and enjoy your pancake feast!