Ingredients
100g/4oz plain flour
Pinch of salt
1 egg
300ml/ ½ pint milk
1 tbsp vegetable oil
Method
1. Place the flour and salt into the mixer bowl with splashguard. Add the egg and a quarter of the milk. Using the whisk on speed 1, mix until smooth. Gradually whisk in the remaining milk to make a smooth batter.
2. Pour into a jug and leave to stand for 3 minutes.
3. Heat the minimum of oil in an omelette pan (6 inch), pour in just enough batter to cover the base of the pan.
4. Cook over a moderately high heat for about a minute, then toss or turn to cook the other side for another 30 seconds.
5. Transfer to a plate and repeat with the remaining batter to make 8 pancakes, stacking with greaseproof in-between.
6. Serve sprinkled with lemon and sugar or jam.
