Ballymaloe Cookery School Pancake Batter
This pancake recipe is almost as good as those Crêpes Suzette they used to serve with a great flourish in posh restaurants when I was a child. These crêpes are half the bother and can be made for a fraction of the cost.
SERVES
12
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
5
MINUTES
Ingredients
175g (6oz) white flour, preferably unbleached
a good pinch of salt
1 dessertspoon caster sugar
2 large organic or free-range eggs and 1 or 2 egg yolks
scant 450ml (15fl oz) milk, or for very crisp, light delicate pancakes, milk and water mixed
3-4 dessertspoons melted butter
