125g plain flour
1 egg, beaten
300ml semi-skimmed milk
oil for frying
Sift the flour into a large bowl. Making a well in the centre of the flour, add the beaten egg and slowly whisk in the milk until the mixture becomes a smooth batter. Cover and leave to rest for half an hour.
Gently heat a heavy based frying pan and when hot, brush with oil. A good trick is dipping a sheet of kitchen towel into the oil and wiping the base of the frying pan. Pour a small ladleful of batter into the centre of the pan and tilt to spread mixture evenly to the edges. Cook for a couple of minutes and using a spatula begin to ease the pancake from the surface of the pan. The pancake should come away fairly easily and lightly golden brown. Flip and cook the other side. The first pancake is usually a little trickier than the rest.
Using the same piece of kitchen paper, lightly re-oil the pan after each pancake.
Best served with lemon juice and caster sugar.