3 Farmdrop products in this recipe
Sift flour and salt into a mixing bowl from a height. Make a well in the centre and crack in the eggs .
Whisk to form a thick batter. Now add the milk a little at a time, whisking constantly and scraping down the mixture from the sides of the bowl every now and then. Add 1 tbsp of the melted butter to the batter and mix to form a smooth, thin batter. Transfer mixture into a jug and leave to rest for at least 30 minutes at room temperature. If you do find your batter is still a little lumpy (these things happen), then sieve the mixture into the jug.
Preheat your oven to 100C. When you're ready to start cooking, pour around 1/2 tsp of the remaining melted butter into a frying pan over a medium heat. Pour a little pancake mix into the centre of the pan, then lift the pan up and tip from side to side to distribute the batter evenly around the base.
After around 30 seconds, use a spatula to peek underneath the pancake. Once lightly golden, flip and cook on the other side for another 30 seconds. Keep warm in the oven whilst you continue with the rest of the mixture. Serve with your favourite topping (we love ours sherberty sharp with caster sugar and lemon juice).
Top Tip: To make sure you make the perfect stack every time, read our list of the 5 most common mistakes that are ruining your pancakes.