110g plain flour
pinch of salt
Large knob of butter
Making the mix
1. Mix salt, flour and eggs with a spoon until roughly combined
2. Whisk, adding milk and water slowly until mixture is consistency of emulsion
3. (Ideally) leave for an hour to settle
Prepare the frying pan
Melt butter and add a tea spoon of veg oil. Use kitchen paper to smear a thin layer across frying pan. Get the pan really hot and add a small ladle of pancake mixture – swill around to coat bottom of pan.
After 30 seconds of so, lift the edge with a slice or palette knife. If golden, flip and cook the other side for a few seconds. Add filling.
To found out what we at Countryfile Magazine like to put in our pancakes, click here.
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