Classic Pancakes

Directions

• Making the Batter
• Sift the flour and salt into a mixing bowl, make a well in the centre and add the egg with the melted butter and half the milk.
• Using a whisk gradually work from the centre out whisking the liquid into the flour, until all the ingredients have been incorporated. Whisk well to make a smooth batter.
• Whisk in the remaining milk to produce a double cream consistency batter.
• Let the batter stand before using for about 20 minutes.
• Cooking the Pancakes
• Heat a small flat frying pan or a small omelette pan, over a high heat until very hot, then turn down the heat to medium.
• Add a touch of oil to lightly grease the pan, tipping out any excess.
• Ladle in enough batter coat the base of the pan thinly, rotate and tilt the pan so the batter spreads evenly.
• Let the pancakes cook for one to two minutes, if you shake the pan the pancake should loosen from the bottom of the pan, indicating that the batter is cooked.
• Flip the pancake with a palette knife, or if you are really adventurous try tossing them and cook the second side, about 30 seconds
• Turn out on to a plate, and continue to cook out the rest of the batter, piling the cooked pancakes on top of each other.
• Serve by sprinkling with sugar and a squeeze of lemon juice, or any sweet or savoury filling of your choice.