How to make pancakes

Yippee, it’s pancake day

Ingredients (10 to 12 thin pancakes): 100g plain flour; Pinch salt; 2 eggs; 250ml milk or half milk/half water; 1 tbsp caster sugar; 25g butter; Vegetable oil for frying; 4 lemons; Caster sugar

Method

Sift the flour into the bowl of a blender.
Add salt, eggs, milk and 1 tbsp caster sugar.
Start the machine slowly then gradually increase the speed and blend for 2 minutes, making sure the flour is well mixed.
Melt the butter. Add to the mixture and blend for a few more seconds.
Leave to rest for 30 minutes before using. (If making the batter by hand, sieve the flour into a bowl, make a well in the centre and add all the other ingredients. Stir with a whisk, gradually pulling in the flour. Continue until the batter is smooth; if you have any doubts, pass through a sieve.)
Heat ½ tsp oil in a frying pan and swirl it round.
Stir the batter and pour a small amount — a couple of tablespoons — into the pan, quickly lifting, tilting and swirling the batter evenly over the pan.
Cook over a medium heat for a minute or so until the surface is set and the base golden.
Toss or turn with a spatula and cook the other side as before.
Tip on to a plate, dust with caster sugar, squeeze over the lemon, roll and eat.