* 200 ml (7fl oz) milk mixed with 75 ml (3fl oz) cold water
* 2 free range eggs
* 110 g (4 oz) plain flour, sifted
* 50 g (2 oz) butter
* pinch of table salt

===Method===
* Sift the salt and flour into a large mixing bowl. Hold the sieve high so the flour gets combined with lots of air
* Make a well in the centre of the flour and break the eggs into it.
* With a spatula mix the eggs and flour together
* Ideally with an electric hand mixer, gradually add the milk and water mix whilst whisking. Your goal is a smooth batter with no lumps or stray bits of flour
* There is no need to leave the mixture to stand, make the pancakes straight away
* Heat the butter in a heavy frying pan, swill it around so the pan is well oiled but not dripping in fat. Pour the remaining butter into a plate to use for the remaining pancakes
* Use 2 tablespoons of batter mixture per pancake, dolloped in the middle of the pan and instantly swirl the pan around to distribute the batter around the whole of the pan
* Cook for about 30 seconds on the first side and about 15 seconds on the other side
* Dab a little more butter on the frying pan before every fresh pancake
* Stack them up on a plate, separated with sheets of grease proof paper and keep them warm in a very low oven

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