Basic pancake batter

Makes 8-10 pancakes

250ml milk
120g flour
1 large egg
1tsp caster sugar
Pinch of salt
Vegetable oil for frying

Whisk all the ingredients together with one third of the milk until smooth. Whisk in the remaining milk, then strain if necessary. Heat a good non-stick frying pan, rub with a little vegetable oil, then pour in a little pancake mix, and immediately tilt the pan so that the mixture spreads evenly. Turn after one minute with a spatula or palette knife – or if you’re feeling confident, flip it!

If you need to make a large quantity of pancakes, make them in advance and stack them up between squares of greaseproof paper. When you’re ready to serve them, re-heat in the oven for a minute or so.

Batter keeps in the fridge for up to two days; just re-whisk it before using.