Pancake batter

A recipe from cooking-ez.com

For 20 pancakes, you will need:

• 1 80 g Noisette butter
• 2 6 eggs
• 3 60 g oil
• 4 60 g caster sugar
• 5 500 ml milk
• 6 2 tablespoons rum (optional)
• 7 250 g flour
• 8 1 pinch salt
• Total weight: 1,250 grams

Times:

Preparation
13 min.

Step by step recipe

• 1: Put into a blender goblet: 6 eggs, 60 g oil, 60 g caster sugar, 500 ml milk, 2 tablespoons rum and 1 pinch salt.
• 2: Pour in 80 g Noisette butter
• 3: Then add 250 g flour.
  Note: it is important to begin by pouring in the liquids to avoid forcing the blender motor.
• 4: Mix on medium speed...
• 5: ...until the batter is evenly mixed.
• 6: Your pancake batter is ready for use.

Remarks

If you do not have a blender, you can use a whisk.
You will find plenty of recipes that tell you to leave the batter to rest, but having tried both ways (resting / not resting), I have not found that it makes any difference.
A variation worth trying: replace half the flour with chestnut flour.

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