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Mix the flour and salt in a large mixing bowl, make a well in the middle of the flour and crack in the eggs. Mix to combine, then gradually whisk in the milk and water until you have a smooth batter
110g of plain flour
1 pinch of salt
200ml of milk
75ml of water
Place a frying pan over a medium heat and add a knob of butter. Add a thin layer of batter to coat the base of the pan, cook until the bottom of the pancake is golden then flip over and cook the other side
50g of butter
Once the pancake is cooked, remove from the pan and drain off any excess butter. Repeat the process until all of the batter is used up
Serve the pancakes immediately, finished with a sprinkling of caster sugar and a good squeeze of lemon juice
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