Step 1

Place the plain flour and salt in a mixing bowl and mix together thoroughly (to ensure the salt is evenly distributed).

Step 2

Measure out the milk in a measuring jug and add the eggs. Use a balloon whisk to mix the milk and eggs together thoroughly.

Step 3

Pour the liquid into the flour slowly, whisking constantly to ensure the flour and liquid are well combined. You should end up with a smooth pancake batter that is roughly the consistency of double cream.

Step 4

Put 1 teaspoon of oil in a large frying pan and place on a high heat for 1 minute. Swirl the oil so it evenly coats the base of the frying pan and put the frying pan back on the heat.

Step 5

Pour 1 ladleful (See Note of pancake batter into the frying pan and swirl so the batter coats the base of the pan, but doesn’t go up the sides.

Step 6

Place the frying pan back over the heat and allow the pancake to cook for roughly 10 seconds.

Step 7

Using a fish slice or a spatula (See Note lift up one edge of the pancake to see if it is looking nicely cooked / a light golden brown.

Step 8

When the pancake is cooked nicely on the bottom, either toss the pancake or use the fish slice / spatula to turn the pancake over. (The pancake should come away easily from the pan when cooked, but if it doesn’t, simply use your fish slice / spatula to loosen it.)

Step 9

Cook the pancake for about 10 seconds on the second side.

Step 10

Again, you can use a fish slice or spatula to lift up a corner and check it is nicely browned.

Step 11

When the pancake is cooked tip it out onto a plate and place the frying pan back over the heat.

Step 12

Pour in about ½ a teaspoon of oil and swirl. Put the pan back on the heat and immediately pour in 1 ladleful of pancake batter into the frying pan and swirl.

Step 13

Repeat the above process to make the second pancake.

Step 14

Continue until you have used up all the pancake batter.

Step 15

Serve with lemon and sugar… or any other toppings of your choice. (See Note 3.)