To make 10 pancakes you needed:
125 gr flour
250 ml semi-skimmed milk
50 ml water
20 gr unsalted butter (plus for greasing)
Sift the flour into a bowl and make well in the centre, pour the milk, water, eggs and whisk together until smooth. Set aside for 30′ then whisk with the butter.
Heat a frying pan, grease with butter and pour 3 tbsp of batter pancake, swirling until the base of the pan is coated. fry for 1 minute until set. Flip, then cook the batter pancake for 30
seconds more or 1 minute. Repeat it whit the remaining batter pancake.
To serve it you have 4 ways to do it!
1- Serve the traditional way with a squeeze of lemon juice and dusting of sugar.
2- Try a Greek inspired pancake, top with a little crumbled feta and drizzly of runny honey, then sprinkle with a few thyme leaves to serve.
3- Top your pancakes with generous drizzle of caramel sauce and crumble shortbread squares.
4- Boil peaches in enough water to cover for 5′, cool then peel and cut in slices. Poach in a pan with sugar and Prosecco until syrupy. Spoon the peaches and syrup over the pancakes
and finish off with a spoon of mascarpone.