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Mix together all the dry ingredients. Beat the eggs with the milk, add the melted butter and
pour over the dry ingredients, whisking well. Don't mix them in a food processor as it makes the
pancakes a little rubbery.
Leave the batter to stand for 5 minutes while you heat a big pan, preferably about 30cm / 12 in
wide. Lightly grease the pan with oil each time before using it. Stir the batter before making each
pancake. Using a ladle, take about 2 tablespoons of batter and pour it into a quarter of the pan,
wait until it settles before adding more - three or four at a time is ideal; each one should be
about 10cm / 4 in wide.
The pancakes will bubble up, becoming quite thick, up to 1cm / 1/2 in. When they are browned on
one side (after about 1 1/2 minutes), flip them over with a fish slice and press down lightly. Cook
for 1 more minute. Serve with a knob of butter and maple syrup.
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