These can be served as a dessert or used to create a main dish in Savoury Pancake Stack

Serves 4-6 (as a dessert)

D
(or V/M) (see abbreviations)

Ingredients
6 oz (170 g) plain flour
2 tsp caster sugar (for sweet pancakes)
2 eggs

450 ml milk
30 g melted butter

Method
1. Beat the eggs and slowly add the milk and flour, beating to avoid lumps. Set aside for 20 minutes.
2. Put 3-4 T in a pan and tilt the pan to spread the batter.
3. Lift the edge of the pancakes with a knife.
4. Shake the pan gently back and forth to loosen the pancake
5. When it is light brown turn the pancake (or toss it)
6. Cook until is is light brown and set aside in a warm place

To serve: Add honey, jam or ice cream, sugar and lemon juice.

See Savoury pancake stack