Plain flour - 100g (3½ oz) Salt - pinch Egg - 1 Milk - 300 ml
(½ pint) Butter - melted, for frying
Method
Sift flour and salt into a bowl. Make a well in the centre and break in
the egg.
Using a wooden spoon, beat in the egg, incorporating flour from the
edges of the well. Gradually add milk, beating to form a smooth
batter.
Heat 18 cm (7 inch) non-stick frying pan, lightly brushed with butter.
When hot, pour in about 2 tablespoons batter, tilting the pan to coat the
base evenly. Cook until the pancake moves freely. Turn or toss and cook
until golden. Repeat with remaining batter.
Variationa:
Lemon or lime pancakes - sprinkle with lemon or lime juice and caster
sugar.
Orange pancakes - melt 25g (1 oz) butter. Beat in 2 tablespoons
marmalade and 3 tablespoons freshly squeezed orange juice. Serve hot as a
sauce.
Plain flour - 100g (3½ oz)
