thebigfatnoodle’s pancake mix

Panakes – a roll with sugar and fresh lemon juice, and a pancake triangle with nutella

thebigfatnoodle’s pancake mix

200 grams plain flour

60 gram of melted butter

3 medium eggs

300ml full fat milk

A good pinch of salt

In a mixing bowl, sift your flour (holding it up high so you get lots of air through) with a decent pinch of salt.

Make a well in the flour and crack in your eggs.

Whisk the eggs and flour together, and slowly add the milk a little bit at a time, and whisk until you get a batter with the consistency of a thinnish cream. If you like thinner pancakes, add more milk, if you prefer it thicker, either add another 10-20 grams of flour or reduce the amount of milk you use.

When you have a batter with no lumps, add 2 tablespoons of melted butter to the mixture and pop your batter into the fridge for at least 20-30 minutes.

To make your pancakes, lightly grease a non-stick fry pan with some melted butter and ladle about ¼ cup of batter for each pancake.

You’ll know your pancakes ready to flip over when you shake the pan and the pancake starts to slip around the pan.

Eat them with whatever fillings you like, savoury or sweet!


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