4 oz Plain Flour
A Pinch of Salt
2 Large Eggs
75ml Luke Warm Water
1-2 Tablespoons Melted Butter
First sieve the flour into a large mixing bowl (hold the sieve higher to give the flour an airing). Then make a well in the centre of the flour and crack the 2 eggs into it. Now start to whisk the eggs and flour, gradually adding small quantities of the milk and water every 15 seconds or so. (Make sure that every single bit of flour has been whisked otherwise you will get lumpy pancakes)!
When ready, melt the 1-2 tablespoons of butter in a frying pan then add to the mixture. Stir thoroughly. Now add around 1 ladle full of mixture into your pan, (depending on how big your pan is you can add as much as you desire), and swirl it around until the base of the pan is covered.
When the pancake is loose and has turned a cream/brown colour on the bottom you can toss/flip your pancake and let it cook on the other side.
Pairs Well With
This has been my Dad's recipe for as long as I can remember. He took it from a Delia Smith cookbook and put his own twist on it. These are definitely the best pancakes I have ever had.