Pancakes with compote
Sieve flour and salt into large bowl. Incorporate eggs one at a time with a wooden spoon. Then adding your milk gradually till you achieve a ‘batter’ consistency. Finally add melted butter to the batter.
Heat a large non stick frying pan. Add some butter till foaming. Pour batter into pan (around 2/3 mm thick) and leave on the medium heat for around 2 minutes. Flip the pancake a repeat process. Transfer to plate and dust with castor sugar and lemon juice. Serve and enjoy
Cool in a pan on a low heat till the water content is almost gone.
Finished with chopped fresh mint if desired.
250g pain flour
400 ml milk