This is made possible by BBC Foods!<\/p>\n
Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs.<\/p>\n<\/li>\n
Give the liquid mixture a quick whisk before incorporating the flour.<\/p>\n
Continue to whisk until you have a smooth batter.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Now add the melted butter and whisk thoroughly. Ideally, let the batter rest for 15\u201330 minutes.<\/p>\n<\/li>\n
This will help the gluten to relax, which will make the pancakes more tender and thinner, as the batter will spread more easily.<\/p>\n<\/li>\n
Take a cr\u00eape pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan.<\/p>\n<\/li>\n
Heat the pan over a medium heat for 1 minute.<\/p>\n<\/li>\n
Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer.<\/p>\n<\/li>\n
Cook the pancake for 40 seconds.<\/p>\n<\/li>\n
Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over.<\/p>\n<\/li>\n
Cook the other side for approximately 30\u201340 seconds and transfer to a serving plate. Serve with lemon and sugar, chocolate spread, or anything your heart desires.<\/p>\n<\/li>\n<\/ol>\n