Ingredients: For the pancake mixture(Makes about 8 pancakes)
*220g plain flour, sifted
*pinch of salt
*1 pint of milk
Method for making the batter
-Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing.
-Make a well in the centre of the flour and break the eggs into it.
-Whisk the eggs making sure any bits of flour from around the edge of the bowl are mixed in with the egg.
-Gradually add small quantities of the milk, still whisking
-Continue whisking until the batter is smooth, with the consistency of thin cream.
-Melt the 50g of butter in a non-stick frying pan.
-Spoon 2 tbsp of the melted butter into the batter and whisk it in.
-Let the pancake mix stand for at least 30 minutes before cooking.
-Make sure the non-stick frying pan is really hot before adding about 2 tbsp of the batter mixture.
-As soon as the batter hits the hot pan, tip the pan around from side to side to get the base evenly coated with batter.
-Carefully lift the edge of the cooked pancake with a palette knife to see if it's tinged gold as it should be.
-Flip the pancake over with a pan slice or palette knife to cook the other side
-Slide it out of the pan onto a plate.
-Stack the pancakes as you make them to get them ready for the fish sauce filling
-fill and roll them up with the fish sauce