Instructions

• Melt 1 tablespoon of the butter and set aside a little extra butter for frying. In a large bowl add 300 ml milk, 2 eggs and the melted 1 tablespoon butter; whisk until combined.
• Sift 100 g all-purpose flour into the bowl (or through a sieve held over the bowl) and whisk in gradually until you have a smooth, lump-free, pourable batter.
• Cover and let the batter rest in the fridge for 15–30 minutes if possible, or start cooking immediately.
• Heat a medium non-stick frying pan over medium heat. Lightly brush or wipe the surface with a little of the reserved melted butter so the pan is just greased.
• When the pan is hot, pour a ladleful of batter into the centre and tilt the pan to spread the batter into a thin, even circle. Cook about 1 minute, until the edges are set and the underside is golden.
• Flip the pancake carefully with a spatula and cook about 1 more minute on the second side until golden. Transfer the cooked pancake to a warm plate.
• Repeat steps 5–6 with the remaining batter, brushing the pan with a little more butter as needed between pancakes.
• Serve immediately with lemon wedges and caster sugar on the side, or with your preferred filling.