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Flour 2 cups
Milk 2 cups
Eggs 2
Sugar 2 tbsp
Salt 1/2 tsp
Olive oil 30 g
Butter to taste


To make the pancake batter, whisk eggs in a pan, add milk and then the flour and blend using an electric blender or food processor:

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Or if a blender is not available, sift the flour and salt into a bowl. Add the eggs and beat well. Then add the milk gradually and beat well. When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Then leave to stand for 15-30 minutes:

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Add olive oil into the batter and whisk it in:

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Get the pan really hot, pour 1 tbsp of olive oil and use a wodge of kitchen paper to smear it round before you make each pancake, then turn the heat down to medium:

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To start with, do a test pancake to see if you're using the correct amount of batter. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter:

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It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate:

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Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

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