- 3 eggs
- Pinch salt
- 500ml milk
- 180g plain flour
- 20g butter, melted
- Olive oil to cook pancakes
In a bowl, beat the eggs and salt with hand held beaters or electric mixer for 3 minutes. Add the milk and beat for another minute. Add the flour, 1 dessertspoon at a time, and beat well between each addition. Finally stir in the butter and rest the mixture for 10 minutes.
Heat a flat pan (measuring approximately 25cm) to hot. Drizzle 1 tablespoon olive oil and spread over the surface of the pan. Using a 50ml size ladle, pour this amount of mixture over the surface of the pan, return the heat to medium and cook for 1-2 minutes before flipping the pancake and cooking the other side.
Remove the pancake from the pan and stack on a warm plate and continue cooking the pancakes heating a few drops of oil on the frying pan for each pancake to ensure a little crispness to the texture.
Serve with one of our delicious blackberry, raspberry or quince jams.