Step 1

Measure the flour into a large clean jam jar. Add the egg and milk and a pinch of salt then place the lid on firmly and shake well until the pancake mixture is smooth.

Step 2

Heat a drizzle of oil in a medium frying pan over a medium heat and swirl it around the pan, then tip the oil into a heatproof bowl.

Step 3

Pour a tenth of the batter into the pan and swirl it around so that it covers the base of the pan in a thin even layer. Cook for 45–60 seconds until firm and just golden, then flip over and cook on the other side for another 15 seconds.

Step 4

Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one.

Step 5

Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away.