Makes 4 large or 8 medium

Perfect pancakes recipe

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Takes about 20 minutes to make, plus resting the batter

125g plain flour
1 medium egg, beaten
275ml-300ml semi-skimmed milk
Vegetable or sunflower oil, for frying

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1. To make the batter, sift the flour with a pinch of salt into a large bowl. Make a well in the centre, pour in the egg and slowly whisk in enough milk to make a smooth batter, the consistency of pouring cream. Rest for at least 20 minutes.
2. Heat about a 28cm crepe pan or a smaller heavy-based frying pan over a medium heat. When hot, dip some kitchen paper in the oil and wipe across the surface of the pan. Add a small ladleful of batter and tilt the pan to swirl the batter evenly and thinly. Cook for
1-2 minutes, until the pancake is golden underneath.
3. Loosen all around the pancake with a palette knife. Flip over and cook for a further minute, until golden. Slide out onto a plate and repeat to finish up the batter – oil the pan between each pancake.
4. Serve the pancakes with lemon wedges to squeeze over and sprinkle with caster sugar.

Nutritional info

Per large pancake: 209kcals, 8.7g fat (1.9g saturated), 7.2g protein, 27.5g carbs, 3.7g sugar, 0.1g salt

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