Pancakes

110g plain flour,
2 eggs
200ml milk mixed
Butter for the pan

Method
Sift the flour and a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Whisk the eggs into the milk. Add the flour to the egg mixture and whisk like furry, then whisk once more until the batter is smooth, with the consistency of thin cream. I like to leave my batter to stand in the fridge for at least an hour.

Melt a tiny amount of butter in a pan. I found it easier to use a pastry brush and smear the pan with that, after it had been dipped in the butter. Get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake. I use a nearly full ladel of batter per pancake. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then slide it out of the pan onto a plate.Stack the pancakes as you make them between sheets of greaseproof paper.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

As an alternative drizzle with mapel syrup, melted chocolate or a fruit coolie.

And you must, must, must at least once try tossing in the traditional manner!