Basic pancake batter

Makes 4-5 pancakes

125ml milk
60g flour
1 small egg
½tsp caster sugar (optional)
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 non-stick frying pan or favourite old 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.

You can make pancakes in advance and stack them up between squares of greaseproof paper. When you're ready to serve them, reheat in the oven for a minute or so. Batter keeps in the fridge for up to two days; just re-whisk it before using.

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