You can store the made pancakes in the fridge, wrapped in foil, for up to 2 days - just reheat before use.
Sift the flour and a pinch of salt
into a bowl. Make a well in the
centre with the back of a spoon
then break in the egg and pour in
half the milk. Whisk together,
gradually incorporating the flour to
make a smooth thick batter. Beat
thoroughly to remove any lumps,
then stir in the rest of the milk.
Heat a little oil or butter in a
medium frying pan, then tip off the
excess into a bowl. Pour about 2
tablespoons of batter into the pan,
tilting the pan as you pour, until the
batter thinly coats the base. Cook
over a moderate heat for 30
seconds to one minute until golden
brown on the underside.
Flip over the pancake with a palette knife, and cook the other
side until it is golden brown. Slide
the pancake out of the pan on to a
plate, heat a little more oil or butter
and cook the remaining pancakes
one at a time in the same way.
If preparing in advance, cook and
stack the pancakes. Reheat in the
microwave on Medium (750W) for
about 2 minutes. Alternatively, heat
the oven to 180C/gas 4/fan 160C.
Wrap the pancakes in foil and
warm them through in the oven for