Pannenkoeken

Method

Sift the flour and salt into a large bowl. Make a well in the centre and crack in the eggs, then gradually whisk in the milk and water until you have a smooth batter with the consistency of single cream. Let the batter rest for 30 minutes. Heat a 25cm non-stick frying pan over medium-high heat and lightly brush with oil. Pour in approximately 75ml of batter and immediately tilt and swirl the pan to spread it evenly into a thin, even layer. Cook for about 1-2 minutes until the base is golden, then flip and cook the other side for a further 30 seconds until lightly coloured. Transfer to a warm plate and repeat with the remaining batter. Serve warm with your choice of toppings such as jam, sugar, cinnamon, bacon, cheese, or apple compote.