For 4-6 people (makes around 18), but if you are a BIG eater (!!!), then it is also ok for two people, when eaten as the main dinner...
500g Plain white flour
350ml Water (or more depending on how thin/thick you like your pancakes)
4 Eggs (~50g)
20g Melted butter (+~50g melted butter for the pan)
1. Sieve the flour into a large bowl.
2. Beat eggs together with the milk.
3. Pour in the egg/milk mixture and whisk the mixture energetically.
4. Add the water and butter, mix well.
5. Leave the batter on the side for an hour, at room temperature.
6. Heat up a frying pan at medium high temperature (6-7 on a scale of 9) and brush it with a bit of melted butter.
7. Add a medium soup-ladle of batter. Cook the first side for about 1-2 minutes or until it stops sticking to the pan, then turn and cook the other side for a little less than one minute.
If you want, you can replace some of the water or all of it by the same quantity of milk, then your pancakes will be a little thicker and more nourishing.
Be careful not to let the butter in the frying pan get brown or burnt; you have to go very fastly and add the batter straight away.
Once you’ve spooned the batter into the pan, slightly turn the the pan (drawing circles) in order to coat the pan and to spread the mixture evenly.
Pancakes should not be too thick (unless that’s the way you like them), they should preferrably be thin and cooked on both sides.
Serve the pancakes with whichever ingredient you wish (maple syrup, lemon/orange juice and sugar, honey, etc…) and roll before eating.
If you like them stuffed with savoury ingredients (cheese, vegetables, meat, etc…), then place the filling in the middle of the pancake, close it by rolling it like a spring roll and either fry in a frying pan with butter or bake in the oven until slightly crispy and golden.
(Chocolate pancakes –Pic by www.aoka.fr)
(Pancake batter –Pic by www.gofeminin.de)
(Pancakes -Pic by Rosa @Rosa's Yummy Yums)