- For the pancakes
- ⅔ cup all-purpose flour
- 1 pinch salt
- 2 medium eggs
- ⅞ cup 2% milk
- 0.333 cup water
- ¼ cup butter (melted)
Prepare the pancake batter by sifting the flour and salt into a large mixing bowl.
Combine the eggs, milk and water together and whisk into the flour in a slow steady stream to begin with until you have a smooth batter. Add two tablespoons of the melted butter to the batter and whisk again.
Heat a small frying pan over a moderate heat and use a little of the melted butter to lubricate the pan in between cooking the pancakes. Spoon a small ladle of the batter into the pan and tilt to cover the base of the frying pan evenly. Allow the pancake to set for 1-2 minutes, then flip and cook the other side for 30 seconds to 1 minute.
Remove to a lined plate and repeat with the rest of the batter, stacking the pancakes as you go. Cover with aluminium foil, keeping the plate in a warm place until all the batter has been used up.
Fold the final pancake into a quarter and sit on top of the stack of pancakes and then arrange a few pieces of fruit on top with some squares of chocolate alongside. Sift the icing sugar on top and serve with jam and marmalade for spooning over at the table.