600 ml (2 ½ cups) whole milk
½ tsp fine sea salt
1 tsp granulated sugar
165 g all-purpose flour
3 tbsp melted butter, cooled
+ more butter for frying
crème fraîche (or sour cream), to serve
1. In a medium-sized bowl, combine the milk, eggs, salt and sugar. Gradually, add the flour followed by the melted butter. Whisk until smooth. Let the batter rest at room temperature for 15 to 30 minutes.
2. To fry the pancakes, preferably use a low-rimmed cast-iron frying pan for easier flipping and to achieve crispy, lacy edges. Heat the frying pan over medium-high heat. Add a small knob of butter and a ladle of the batter; we are looking for a thin pancake, about 1 mm (0.04”) in thickness. As soon as the batter hits the pan, pick up the pan and swirl it, so that the batter completely covers the bottom of the pan. Fry until set and golden brown. Flip and fry until the other side is golden brown as well. Transfer fried pancakes to a plate and continue with the remaining batter. Add a small knob of butter between every other pancake.
3. Serve the pancakes with cardamom strawberry jam and crème fraîche.
This recipe was originally published in issue two of Laine, available through our stockists.