1 cup of plain flour
Pinch of salt
2 eggs
1 cup of milk, mixed with ¼ cup water
60g unsalted butter, melted
Lemon wedges and raw sugar, to serve
Sift the flour and a pinch of salt into a bowl. Make a well in the centre and crak in the eggs. Gently whisk a little flour into the egg, then gradually add the milk mixture and 2 tbs of the melted butter, whisking in with the flour. The batter should be the consistency of pouring cream. Pour the batter into a jug. Heat a pan over high heat with a little butter and pour batter into the pan tilting from side to side to get an even coating. Cook pancake until golden. Repeat with remaining batter, stack pancakes on top of each other. Sprinkle with raw sugar and squeeze over lemon wedges.
Recipe supplied by B. Smit of NSW