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This recipe is a standard english pancake recipe.   I will do a scotch pancake recipe as well but not on this page just yet.

Very simple indeed,

1 Cup of flour (125g /40z)

1 Cup of milk (250ml / 8 fl oz)

1 Egg

Butter (or oil) for cooking.,

Get a good sized bowl and sift your flour into here, make a well in the centre and crack the egg into it, start whisking and add your milk.  Keep whisking till you have a smooth mixture, free from any lumps.  Pour it into a jug and leave in the fridge or on the side for half an hour or so.

Get a decent frying pan and put on the heat, sprinkle some oil over the pan.  You want the pan to be hot enough to make the oil very fluid.

To test the oil is hot enough pour a single drop of pancake mix into the pan.. it should sizzle against the fat immediately.  Pour  mix into the pan whilst swirling gently to get a good even cover of mix.  Leave it alone for a couple of minutes.

The top of the pancake will be cooking and drying as this occurs, after a couple of minutes give the pan a jiggle. Literally a shake from side to side to see if the pancake moves.  If it does you are nearly ready to toss.  If you want to avoid this then a spatula can be used to turn the pancake.  Otherwise it is a case of practise, practise, practise so that you can toss like a pro!

The pancake is cooked when it is golden brown on both sides.  Add some maple syrup, or lemon juice and a little sugar, or whipped cream and strawberries.. heck anything you like.. Chances are it will be tasty..

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