This recipe is from one of the cooking magazines that I buy here in Australia. Even though Tyson likes pancakes, at the moment, he has gone off them.  However, he always loves these crunchy pancakes.

Peking-style Pancakes (Crunchy Pancakes)

* To freesze pancakes, stack between squares of baking paper. Wrap stack in plastic wrap, then doubled foil, in an airtight food bag.

Makes: 20 (I make approx 10)
Preparation: 5 minutes + 10 rest
Cooking: 40 minutes

1/2 cup plain flour
2 tablespoons cornflour
1 tablespoon caster sugar
2/3 cup milk
1 egg, lightly beaten
60g butter, melted

1. Sift flours together into a mixing bowl and add sugar.  Whisk milk with egg and 1/2 the butter in a jug. Add to flour; mix to combine. Cover with plastic food wrap. Rest for 10 minutes.

2. Heat a medium non-stick frying pan (I use an 18cm frying pan) over moderate heat. Brush with butter. Add 1 tablespoon batter (I add about 3 tablespoons/just under 1/4 cup) to pan at a time, tilting pan to make a thin pancake.  Cook for 1-2 minutes or until set underneath.

3. Turn; cook 1 minute more or until cooked.  Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter, brushing the pan with butter as it’s needed.

I don’t have a chance to cover the pancakes with foil to keep them warm as Tyson normally eats them as I am making them.

They are really yummy!