130g Plain Flour
225 ml Milk
3 tbspns Melted Butter
Clarks Red Maple and Orange Slices, to serve
Sift flour into a large bowl, add eggs and milk and whisk gently until combined. Add 5tbsp/75ml cold water and whisk again until completely smooth.
Place a 20cm-22cm frying pan over a medium-high heat. Add 1tsp of butter and gently swirl around the pan to completely coat the base. Leave for just under a minute.
Once very hot, pour 2-3 tbsp of batter and gently swirl around the pan to completely coat the base. Leave for just under a minute, don’t be tempted to turn the pancake until it’s rich and golden underneath. Give the pan a sharp shake, if it moves, it should be ready.
Toss or turn with a spatula and cook for 20-30 seconds until golden. Transfer to a warmed plate, cover with a sheet of foil and a tea towel and repeat with the remaining butter and batter.
Drizzle with maple syrup and a squeeze of fresh orange.