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125g/4oz plain flour

1 pinch salt

1 egg

300ml/10fl oz milk

Vegetable oil

Makes 8 pancakes

Combine the flour and salt in a bowl, make a well in the centre and break in the egg. Add half the milk and gradually work into the flour using a whisk. Beat lightly until well combined and smooth. Add the remaining milk gradually, whisking gently until the batter has the consistency of pouring cream. Transfer to a jug, cover loosely and leave in a cool place for 30 minutes. Never leave the batter longer than 1 hour, unless covered and refrigerated, otherwise it will start to ferment.

Lightly brush a medium frying pan – 20cm/8in diameter base – with vegetable oil and heat until hot. Pour away any excess oil – the pan should be practically dry. Holding the pan, pour in about 4 Tbsp batter into the middle of the pan then tilt the pan from side to side so the batter runs into a thin, even layer across the bottom of the pan.

Place the pan over moderate heat and cook for about 1½ minutes, or until the pancake browns around the edges and begins to curl away from the pan. Slide a palette knife under the pancake and flip it over. Brown the underside of the pancake for a further minute.

Turn the pancake out on to a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the pancake to keep it moist. Continue to make a further 7 pancakes, re-oiling the pan as necessary, and stacking the cooked pancakes between sheets of parchment, until you are ready to serve. Pancakes will keep warm like this while you cook the remaining batter, but if you want to keep them warm for longer, transfer them, still layered up, to a heatproof plate, cover with foil and place over a pan of gently simmering water or in the oven at a low (keep warm) setting.