Page last updated 17 February 2009

Method

Sift the flour into a bowl through a fine sieve, make a well in the centre and put in the two eggs.

Using a food mixer whisk the flour and eggs then gradually add the milk and water slowly to form a mixture which resembles thin or single cream.

I cheat by using my Kenwood Liquidiser.  Only the purists would notice the difference.  Tip all the ingredients in and spin for 30 seconds or until a smooth batter is formed.  Allow to stand for 30 minutes prior to cooking.

Do not over-mix otherwise the gluten is released and the pancakes will be hard when cooked.

Heat the butter in a pan and add 2 tbsp to the batter mix and mix in.

Use the remaining butter to grease the pancake pan.  Ensure the pan is really hot and the butter smoking but not burning then with a ladle add some of the batter mix to the pan rocking the pan from side to side to cover the pan with a thin layer of the batter.  Turn down the heat a little and cook on each side.

I like this served with lemon and sugar or orange and sugar but you can use chocolate, nuts, bananas and even use alcohol to flamber the desert.