- 600 ml Semi-Skimmed Milk
- 180 g Wheat Flour
- 3 Eggs
- ½ tsp Salt
- 2 Knobs Butter
Mix the flour and half of the milk into a batter. Whisk in remaining milk, eggs and salt until smooth.
Let batter sit for about 10 minutes.
Melt a knob of butter in a hot frying pan. Pour the pancake batter into the frying pan so it covers the whole pan. Keep the layer thin. Wait for bubbles to form on the top, then flip. Cook until golden on both sides.