Classic British royal pancake recipe 

Makes 8-10
Ingredients:
125g plain flour
30g sugar
Pinch of salt
2 medium eggs (approx. 100g)
1.5 egg yolks (30g)
250ml milk
40g butter
Method:
Place butter in a pan and cook gently until all the water in the butter cooks off and the milk solids will separate to the bottom of the pan and gently golden. This will spit gently and once quietens down will have turned a nutty brown colour, set this aside to cool.
Next combine the salt, flour and sugar with the eggs in stages to create a smooth batter.
Then add the milk in stages and finally the beurre noisette (butter).
Serve with raspberry jam, whipped cream and fresh berries.