This batter will keep for up to 2 days in the fridge.
Serves: 4 people
Time: 8 minutes
01 Sift the flour and a pinch of sea salt flakes into a mixing bowl and make a well in the middle. Add the egg yolks and milk in the centre, then whisk the flour into them until you have a smooth batter.
02 In a separate bowl, whisk the egg whites until they form soft peaks. Fold them into the batter and you’re good to go.
03 Heat a large frying pan over a medium heat. Add half the butter and, when it’s foaming, add 2 x 50ml ladlefuls of pancake batter (leaving a gap between them) and cook for 2 minutes, or until light brown