| Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs into the flour
Next gradually add small quantities of the milk and water mixture, still whisking. When all the liquid has been added keep whisking until the batter is smooth, with the consistency of thin cream.
Now melt the 50g of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan,
Heat a 7 inch pan really hot then turn down to medium, pour in approximately two tablespoons of batter and cook for two minutes until golden brown then flip over and cook other side. Remove from pan sprinkle with sugar, roll into a cigar shape and drizzle with lemon juice.
Keep the pancakes warm while cooking the remainder. Serve with fresh strawberries and maple syrup.
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