You will need;
- 100g plain flour
- Pinch of salt
- 1 Egg
- 250 ml milk
- 1 tablespoon of vegetable oil
Put flour, egg, milk and salt into a mixing bowl and whisk will a creamy, lump free consistence is achieved.
To make the pancakes, heat a small heavy-based frying until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 1 soup ladle full), tilting the pan so the mixture spreads evenly. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the second side.
Turn onto a plate, smear with a little butter, sprinkle of sugar and a squeeze of lemon juice or why not try some of our other suggestions for sweet and savoury toppings.