English Pancake Batter - cooking recipe

Ingredients

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

Preparation

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