This document provides a recipe for basic pancake batter that includes 125g of flour, 3 eggs, 35cl of milk, 1 pinch of salt, and 1 tablespoon of oil. The instructions say to mix the dry and wet ingredients separately and then combine, stirring slowly to avoid lumps. The batter should rest for 1 hour before cooking to allow it to thicken properly. Variations like adding sugar for sweet pancakes or using half water and half milk for thinner pancakes are also mentioned.