Sieve all 225g / 8 oz of flour into a large baking bowl and add the salt. Make a well in the centre of the flour and add the eggs. Beat well until smooth and lump free.
Add half of the milk and the 2 tsp of butter then beat well. Add the remaining milk and stir.
Leave the batter to rest for 15 minutes.
Now, lightly grease a frying pan with a little melted butter. Heat until very hot and add a ladleful of batter so it evenly and thinly coats the base of the pan. Cook until set and lightly golden.
Using a spatula flip the pancake or if you are feeling brave try tossing the pancake in the air. Then cook the pancake on the other side for approx 30 seconds.
Slip the pancake from the pan onto a warm plate. Cover the plate with a tea cloth and keep warm. Continue as above until all the batter is used up or you can eat no more.
On Pancake Day, pancakes are traditionally eaten sprinkled with sugar and a squeeze of lemon. However, serve as you like with jam, Golden Syrup, honey, chocolate spread; whatever takes your fancy.
Recipe submitted by Adam
Original author: Corr Chilled
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