Curried Pancakes

For the curry pancakes, first beat the eggs well. Quickly stir the milk with the flour until smooth, stir in the eggs, salt and season with curry powder. Slowly stir in the melted butter. Pass through a sieve if needed. Let rest briefly.

Heat a shallow pan and melt some butter in it. Using a ladle, pour in enough batter to thinly cover the bottom.

Cook the pancake over medium heat until golden brown on one side. If the curry pancake can be shaken well in the pan, turn it over. Finish frying on the second side and keep warm until ready to serve.

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