1 cup (150g) plain flour
Pinch of salt
2 large (59g) eggs
1 cup (250ml) milk, mixed with 1/4 cup (60ml) water
1. Sift the flour and a pinch of salt into a bowl. Make a well in the centre and crack in the eggs. Gently whisk a little flour into the egg, then gradually add the milk mixture and 2 tablespoons of the melted butter, whisking in with the flour. The batter should be the consistency of pouring cream (thicker for pikelets and flapjacks, opposite). Don't worry if there are still little lumps in the mixture, and don't overmix. Pour the batter into a jug.
2. Heat a 20cm crepe pan over high heat, using a small gas burner or element. Dip some paper towel in the remaining melted butter and grease the pan. Fill a small, 2 tablespoon-capacity ladle with batter and pour into the pan, tilting the pan from side to side to get an even coating of batter.
Cook for 30 seconds, then use a spatula to flip the pancake. Cook the pancake for a further 30 seconds until pale golden and crisp at edges, then tip onto a plate. 3. Repeat with the remaining melted butter and batter, stacking pancakes on top of one another as you go.
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