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12 lines
681 B
Plaintext
12 lines
681 B
Plaintext
Crack the @eggs{3} into a blender, then add the @plain flour{125%g}, @milk{250%ml} and @sea salt{1%pinch}, and blitz until smooth.
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Pour into a bowl and leave to stand for 15 minutes.
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Melt the butter (or a drizzle of @oil if you want to be a bit healthier) in a large non-stick #frying pan{} on a medium heat, then tilt the pan so the butter coats the surface.
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Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
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Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
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Serve straightaway with your favourite topping.
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