Pancakes

• 3 eggs
• 200 g flour
• 2 tbsp melted butter
• 1 cup milk
• ¾ – 1 cup milk

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Put all the ingredients in a blender and whir for a few seconds. Stop the motor and scrape down any pockets of flour on the sides of the blender. Shirr again until smooth. Set aside for 30 minutes to allow the flour particles to absorb the liquid. To cook the pancakes it is best to use two pans at the same time. The pans should be moderately hot and sparingly wiped with butter paper. Pour in about a tablespoon of batter for each pancake and tilt the pan to coat the bottom surface. Cook on a gentle heat just until the batter sets. Turn over and cook the other side, which will now be only slightly spotted with brown. Stack the pancakes up on a warm plate.