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Annabel's pancakes


  • Sieve the flour and salt into a large bowl. Make a well in the centre, break in the eggs and whisk until well combined. Then add the milk combined with water a little at a time, whisking well between each addition. 
  • Melt 4 tbsp butter and add to the dough. Whisk until well combined.
  • Then melt a little butter in a crepe pan (or small non-stick pan) and fry the crepes, one at a time, melting more butter as needed.
  • Serve with strawberries tossed in a little caster sugar and maple syrup sprinkled on top.
  • from American chef, Annabel Karmel


  • 250 gm plain flour
  • 2 large pinches of sea salt
  • 4 large eggs
  • 400 ml milk
  • 180 ml water
  • unsalted butter
  • strawberries, hulled & sliced
  • caster sugar
  • maple syrup

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm