- 180g Flour
- 1 Egg
- 500g Milk
- Whisk everything together until a smooth consistency.
- Pour one soup ladle of the mixture onto a hot pan greased with veg oil.
- Once cooked from one side flip over.
This can easily be done gluten-free with appropriate flour.
As well dairy free with oat milk.
To keep the pancakes you can put a damp towel over them and keep them on the kitchen counter for 2 days. Or wrapped in the fridge for a good few days.