Ultimate Pancake Batter
By OcadoLife
Published on 13 January 2022
Ever wondered how to make the Ultimate Pancake Batter?
Here’s your answer – from passionate pancaker Patricia Trijbits, founder of Where
the Pancakes Are restaurants. It strikes the right balance between the French
crêpe and the slightly thicker English pancake: easy to flip, easy to roll and
delicious to eat. Time and servings
5 minsTotal time
5 minsCooking time
Ingredients
- 30 g of unsalted butter
- 2 eggs
- 350 ml of whole milk
- 260 g of plain white flour
- 1 large pinch of salt
Method
Step 1
Brown the butter by melting it in a pan over a medium heat, then cook for 3-4 mins until the solids turn golden, the oil darkens and the butter smells nutty. Take off the heat to cool a little.Step 2
Use a balloon whisk to whisk the eggs in a large bowl, then whisk in the milk (half the amount, if making it light), flour and salt. Then add the brown butter (or oil, for dairy free). If you’re making it light, finish by whisking in the water. The batter will keep in the fridge for up to 48 hrs.