Ingredients

200g/7oz plain flour
350-400ml/12-14fl oz milk, or ½ milk ½ water for a lighter pancake
2 large eggs, lightly whisked
1 tbsp vegetable oil
pinch salt
vegetable oil, for frying

Method

1 Put the flour into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.
2 ow add 1 tbsp vegetable oil and whisk thoroughly.
3 Take a crêpe pan, or large frying pan, dip some kitchen roll in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for a minute.
4 Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer.
5 Cook the pancake for approximately 30-40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden-brown before turning over. Cook the other side for approx 30-40 seconds and transfer to a serving plate.


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