Pour mix in a bowl and add half the milk (about 450 ml)
Beat with a mixer until a smooth batter forms
Stir in the rest of the milk and the 2 eggs
Heat a frying pan to medium. Add a pat of butter or some oil.
Pour some batter in the pan, spreading over the bottom.
Cook the pancake on both sides until golden brown.
TIPS:
The baked pancakes may be kept warm between two plates resting on a pot of boiling water. You may also choose to keep them warm in an oven on low heat, or re-heat them in the microwave.
For cheese pancakes: pour the batter in the pan. Add 4 slices of cheese and press down lightly. Cover with a thin layer of batter. You can also stir some chopped parsley into the batter.
STORING:
Cooked pancakes may be stored up to 2 days in the fridge, or up to 3 weeks in the freezer.
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