Pancakes

• 220g Flour
• 4 Whole Eggs
• A pinch of Salt

Sift the flour into a large mixing bowl, ensuring it gets well aired, and mix in the salt, along with any dry spices. Make a well in the centre, and crack in the four eggs. Whisk them with a fork, and then using a wooden spoon, incorperate the flour from the edges of the well, until all of the flour is mixed into the eggs, and a paste is formed. It does not yet need to be smooth.

You can add any dry spices, such as cinnamon, nutmeg or cardamom here.

• 400ml Milk
• 150ml Water

Mix the milk and water in a jug, and then add the liquid to the pancake mixture slowly, mixing it as it is poured. Whisk the mixture until the lumps are gone.

• 50g Butter

Melt the butter in a saucepan, and pour around half of it into the pancake mixture, while whisking it quickly. Put a little butter in a frying pan, and pre-heat until the butter begins to bubble. Add a ladle of the pancake mixture, and swirl the pan around to spread it. Once the pancake detaches from the pan, flip it, and fry it on the other side. Once the pancake is done, remove it from the pan, and add a little butter back to the pan. Repeat the process until there is no more pancake mixture, making sure to stir the pancake mixture between each pancake, so that it does not settle out at all. After the first few pancakes, you should become aware of the exact quantity of pancake batter necessary for your particular pan.