125g(4oz) plain flour
pinch of salt
1 egg, lightly beaten
vegetable oil or butter for greasing the pan
1. To make the pancakes, put the flour and salt into a bowl and mke a well in the centre. Pour the the egg and a little of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk in the remaining milk, then pour the batter into a jug. Allow to rest, if liked.
2. Dip a paper towel with oil and grease the frying pan, heat the pan until it starts to smoke. Pour a ladle of batter into pan, tilting the pan until the base is coated in a thin layer. Cook the pancake for 1-2 min until the underside is turning golden.
3. Flip the pancake with a palette knife and cook for a further 30-45 seconds until it is golden on the second side. Slide the pancake out of the pan and make the remaining pancakes, oiling the pan as necessary. Set the pan cake aside.