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Pancake Batter

225ml ( pt.) Milk
90g (3 oz.)Melted Butter or 6 Tbs Oil [sunflower or olive]
2 Eggs
110g (4 oz) Plain Flour
Pinch of salt or sugar
Sift flour and salt into bowl.
Make a well in the centre.
Break in the eggs.
Beat the eggs in the well gradually incorporating the flour.
Add in the milk and the oil beating all the time.
Liquidise all the ingredients together.
Let the batter stand for 30 mins. If possible.
Heat a non-stick or well seasoned pan and grease lightly.
Pour a small amount of batter onto the pan, just enough to cover the base.
Brown one side, then turn or toss.
The pancakes will keep and can be re-heated.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef