- 60g (2oz) plain flour
- Pinch of salt
- 1 medium egg
- 175ml (6fl oz) milk
- Oil, for frying
- 18-20cm (7-8in) frying pan
- Set the oven to gas mark ½ or 110ºC, if you plan to serve the finished pancakes hot. Tip the flour into a bowl and stir in the salt. Lightly beat together the egg, milk and 5tbsp water. Pour over the flour mixture, a little at a time, whisking it well as you go, to give a smooth, fairly runny batter.
- 2 Heat a frying pan and very lightly grease the base with a piece of kitchen paper dipped in oil. Pour a thin layer of batter over the base of the pan. Cook it until the edges start to curl back. Either toss the pancake, or use a palette knife to loosen it around the edges and then flip it over. Cook the pancake briefly on this side, then slide it out on to a plate. Place a sheet of kitchen paper on top.
- 3 Cook the rest of the mixture in the same way, layering up with a sheet of kitchen paper between each one to stop them sticking together. Keep them warm in the oven.
Note: Calorie and fat values are for the maximum number of servings stated.Feature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.