- Preparation and cooking time
- Serves 6
- 1 cup plain flour
- 1½ cups milk
- 1 large egg or 2 medium eggs
- 20g butter
- 2 tbsp vegetable or sunflower oil
- caster sugar and lemon wedges, to serve (optional)
- STEP 1
Tip the flour and a pinch of salt into a bowl. Make a well in the centre and pour in the milk and egg. Whisk together, starting in the middle, to create a smooth batter. It should be the thickness of double cream.
- STEP 2
Heat a little of the butter and oil in a non-stick frying pan. Add a sixth of the batter to the pan, quickly swirling it so there are no holes. Fry on one side for 1-2 mins then flip over and cook for a further 1 min. Keep on a plate, covered, in a warm oven. Repeat with the remaining batter to make six pancakes in total. Serve with sugar and lemon, if you like.