These pancakes can be made in advance, refrigerated and reheated. To freeze, place a non-stick baking paper in between each pancake.
100g / 4 oz plain flour
pinch of salt
200ml / 10 fl oz milk (you can use breast milk)
50 g / 2 oz melted butter
Sift the flour and salt into a mixing bowl, make a well in the center and add the eggs. Use a wire whisk to incorporate the eggs into the flour and gradually whisk in the milk until just smooth.
Brush a heavy based 6 to 7 inch frying pan with the melted butter and when hot ( keep fire in low to medium heat) , pour in about 2 tablespoons of the batter. Quickly tilt the pan from side to side to form a thin layer of batter and cook for 1 minute or until the batter bubbles up. Flip the pancake over with a spatula and cook until the underside is slightly golden. Continue with the rest of the batter, brushing the pan with melted butter when necessary.
Makes 12 pancakes
Serve with maple syrup and fresh fruits.
Original recipe from Anabel Karmel Recipes