European thin savoury pancakes

Preparation

1. Mix all of the ingredients in a mixing bowl and mix well until a smooth batter is formed

2. Heat a large (e.g. 28cm) frying pan
3. When a drop of water sizzles reduce the heat to medium and add a tsp of oil and tip around to coat the surface
4. Add a ladle of batter to the pan and tip the pan around to evenly coat the pan

5. After approx 40 seconds use a thin spatula to lift the edge of the pancake - once it is light brown you should be able to flip the pancake over.
6. Cook the second side for around 40 seconds
7. Remove to a warm plate and repeat until all the batter is used

8. This recipe makes enough pancakes for 4-6 people

Notes

• Credit both to Joyce Scaife who has been making these for years, and also to Svitlana Lysova who reintroduced them to our household and showed me how to make them
• Note that these work absolutely fine with olive oil - don't let anyone tell you that you must use butter or any other oil
• Can be topped with many different toppings including: sugar and lemon juice; jam; chocolate spread; sliced fruit; maple syrup; butter and sugar; sugar and cinnamon; marmalade; and combinations of these. Or for meatier versions try: minced pork; minced chicken; cream cheese; grated cheese; diced crispy bacon.

Ingredients

• 4tbsp oil
• 5 large eggs
• 2 pints milk
• 450g plain flour
• 2tbsp granulated sugar
• ½ tsp salt

Equipment

Nutritional Facts

• Serving size: 347.5g
• (24% / 30%)   Calories: 593kcal
• (44%)Total fat: 24g
• (36%)   Saturated fat: 7.2g
• (35%)   Unsaturated fat: 12.4g
•     Mono: 10g
•     Poly: 2.4g
• (103%)   Cholesterol: 310mg
•   Trans Fat: 0g
• (23%)Total carbohydrates: 70g
•   Starch: 0g
• (47%)   Sugars: 14g
•     Sucrose: 5g
•     Glucose: 0.1g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (9%)   Fibre: 2.3g
• (48%)Protein: 24g
• Salts
• (17%)   Sodium: 342mg
• (14%)   Potassium: 489mg