Whatever you do make this batter the night before. It makes life so much easier on you. Yes, when you take it out of the fridge it may look a little split, just give it a quick whisk before adding about 50g of melted butter. That will add a depth of flavour to your pancakes and prevent them from sticking to a non-stick pan. No need to add any oil at all to the pan.
Ingredients
· 250g plain flour
· 3 medium eggs
· Decent pinch of salt
· 450ml of whole milk
· 50g of melted butter
Method
Combine the flour, eggs, salt, and milk together in a large bowl. Whisk well. Don’t worry about small lumps, these will settle overnight. Once you have a light batter, cover the bowl and leave it in the fridge to rest for about 10 hours.
The following morning, take the bowl out and whisk in 50g of melted butter. Cook each pancake on a medium heat. Use your fillings/toppings of choice
Pancakes/Crepes
