Pancakes - Belgium

For 8 pancakes

INGREDIENTS

• 1 large egg or 1 egg and one yolk

• 280ml milk

• 110g plain flour (4 heaped dessertspoons)

• 1 tbsp melted butter

 . a pinch of salt

METHOD

A: By hand: 

1. Sift the flour into a bowl and make a well in the middle. 
2. Break in the egg (and yolk, if using)
3. add a pinch of salt and a splash of the milk. 
4. Whisk the egg, gradually incorporating the flour, to make a smooth cream
5. Whisk in the rest of the milk and the melted butter.

- OR 

B: With a blender: put all the ingredients in a blender jug with a pinch of salt. Whizz until smooth. It should be no thicker than single cream.

1. Brush a hot pan with vegetable oil 
2. Adding a ladleful of batter and swilling thinly around pan, tipping the pan so the mixture spreads evenly. 
3. When the pancake is browned on the bottom and the very edges are beginning to lift away, give the pan a shake to make sure the pancake is loose. If it is sticking anywhere, use a spatula to loosen it. 
4. When it moves freely, then you are ready to toss it - or, if you're less confident, use a spatula to turn it over. The other side will only need a few seconds. Slide out of the pan.