English Pancake Batter

English pancakes are thinner than American style ones, in fact I think they are almost crepes. The traditional topping in the UK is fresh lemon juice and sugar or jam but you can also fill them with something savoury.

• Ready In: 40 mins
• Yields: 8 large pancakes

Ingredients

• 50  g butter
• 180  g flour
• 2  eggs
• 275  ml milk
• 150  ml water
•  salt
•  oil, for greasing

Directions

1. Melt a knob of butter in a pan, then leave to cool down.
2. Meanwhile, place the flour in a bowl.
3. Break the eggs into the bowl and pour in the milk.
4. Mix until it turns into a smooth batter.
5. Stir in the now cooled melted butter and leave to stand for about half an hour.
6. This lets the starch expand and makes the finished pancake lighter.
7. When you're ready to cook the pancakes, melt a little more of the butter along with a bit of oil in a frying pan.
8. A non-stick pan is the best.
9. When it is quite hot pour 1/4 cup batter into the pan.
10. Swirl it until it covers the pan and you have a thin, even layer that should set almost immediately.
11. After about a minute it should be ready to flip.
12. Cook for 30 seconds on the other side and then tip onto a plate.
13. Repeat until you have used up all the batter.