Serves 2-4
INGREDIENTS
3 eggs
A pinch of salt
A glass of milk (about 200ml)
1/2 glass of warm water (about 100ml)
Flour (200-300g, depending on desired thickness)
Oil (to fry)
Honey or sugar (to serve)
Lemon (to serve)
METHOD
Beat the eggs, then add the salt, milk and water. Slowly whisk in the flour until you have a dense batter. Let it rest for 15 minutes.
Heat a wide frying pan, add enough oil to cover the bottom generously, and get it very hot. Fill a ladle with batter and pour it into the pan, spiraling outwards from the centre. After a minute or so, flip the pancake and let it cook for another minute or so on the other side. Transfer to a plate with kitchen roll to soak up excess oil.
Serve pancakes with honey or sugar and a squeeze of lemon.