Crêpe Style Pancakes


Makes approx. 16 Pancakes

2 eggs, plus 1 extra yolk
225g flour
Pinch salt
100 ml milk
100 ml water
1 teaspoon melted butter, plus more for cooking


Whisk the eggs and extra yolk into the flour. Add the salt and stir in the milk with the same volume of water, along with the melted butter. You are aiming for the consistency of thick cream. Depending on your flour, you may need to add a little more or less water.

Heat a suitable pan, lightly brushed with oil. When hot, pour in enough batter depending on the size you require. Cook until bubbles appear on top.

Flip over and cook the other side until lightly browned. As you cook them, keep the pancakes warm piled on a plate in a warm oven for up to 30 minutes.

Serve with your favourte toppings, or keep it classic with a squeeze of lemon and a sprinkle of sugar. Enjoy!