1. Sieve the flour into a mound in a mixing bowl, making a well in the centre. 2. Break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk. 3. Add the milk and 1 tablespoon of cold water to form a very fluid paste. 4. Melt the butter and when liquid mix into the paste. 5. Leave the mixture in a cool place for a least 1 hour or preferably overnight. 6. Stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water. 7. The pancakes must be very thin, therefore the batter must be almost as liquid as water. 8. Heat a small frying pan over a medium temperature, wipe it round with buttered paper and pour a large tablespoon of batter into it, rotating the pan so that the mixture runs evenly over the bottom. 9. Cook for 1 minute shaking the pan to loosen the pancake, turn it over and cook the other side 1 minute, Keep hot between two plates placed over a pan of simmering water whilst cooking the rest of the batter. ---------------------------------------------------------------------------
Nutrition
Ingredients
