2 large eggs
120g plain flour
45g melted butter
Whisk together all the ingredients until smooth. Cover and refrigerate for one hour. Melt some butter in a frying pan over a medium-high heat. Pour some batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm in a low oven.
Make them ahead!
- Pancake batter will keep in the fridge for 48 hours.
- If you want to store the cooked pancakes, lay them out flat so they can cool as soon as they’re out of the pan. When they’re all cooked and cooled, stack and store them in a resealable plastic bag in the refrigerator for five days or in the freezer for up to two months.
- When cooking from frozen, leave the pancakes to thaw first before peeling apart.