Baking pancakes
Sift the flour with the salt over a large mixing bowl.
Add the eggs and half of the milk and beat with a whisk until smooth.
Pour in the rest of the milk and beat again.
Cover the bowl with cling film and let the batter stand for 30 minutes.
Heat a knob of butter in a 20 cm diameter frying pan and add a tablespoon of batter.
Turn the pan around so that the entire bottom is covered.
Let the pancake bake for 2 minutes over medium heat until the top is dry and the bottom is golden brown.
Turn the pancake over and bake for 1 more minute.
Manual dashes, not an unordered list
- Sift the flour with the salt over a large mixing bowl.
- Add the eggs and half of the milk and beat with a whisk until smooth.
- Pour in the rest of the milk and beat again.
- Cover the bowl with cling film and let the batter stand for 30 minutes.
- Heat a knob of butter in a 20 cm diameter frying pan and add a tablespoon of batter.
- Turn the pan around so that the entire bottom is covered.
- Let the pancake bake for 2 minutes over medium heat until the top is dry and the bottom is golden brown.
- Turn the pancake over and bake for 1 more minute.
Manual numbering, not an ordered list
1. Sift the flour with the salt over a large mixing bowl.
2. Add the eggs and half of the milk and beat with a whisk until smooth.
3. Pour in the remaining milk and beat again.
4. Cover the bowl with cling film and let the batter stand for 30 minutes.
5. Heat a knob of butter in a 20 cm diameter frying pan and add a tablespoon of batter.
6. Turn the pan around so that the entire bottom is covered.
7. Let the pancake bake for 2 minutes over medium heat until the top is dry and the bottom is golden brown.
8. Turn the pancake over and bake for 1 more minute.