- 1 1/2 cups [210 g] all-purpose flour
- 2 tablespoons [30 g] sugar
- 3 eggs
- 1 cup [250 mL] milk
- 1 cup [250 mL] light cream [15% m.s.g.]
- 2 tablespoons [30 g] melted butter
- Into a bowl, mix together flour and sugar.
- Into a clean bowl, beat eggs until foamy; whip in milk, cream and melted butter.
- Pour into dry ingredients, stirring.
- Thoroughly mix, until smooth.
- Leave to rest for 15 minutes before cooking batter into small, thin pancakes.