1. place the Eggs, Milk, Flour, Cooled Melted Butter, Sugar,
salt and Vanilla into a Large Bowl, if using a stand blender pour
the milk in first.
2.Blend the ingredients until a frothy bubbly appearance.
3.Begin to add the flour one Tablespoon at a time continuing to
pulse blend until a Single cream consistency has been produced.
4. Allow the Batter to settle for around 30 minutes before
cooking, giving it a little stir beforehand.
This batter makes around a dozen pancakes
Castor sugar can be used in place of brown sugar.
Lemon rind can replace the vanilla by using a zester.
Will keep in the firdge for a few days covered.
Make these pancakes in advance, stack between baking paper
sheets, roll into a long sausage, place in a plastic bag and
freeze, I have had these in my freezer and used them for savoury
dishes such as my Salmon Salad which can be found here.