|110g Plain flour, sifted||Bowl|
|pinch of salt||Whisk or fork|
|2 eggs||Frying pan|
|200ml milk mixed with 75ml water||Tablespoon and knife|
Sift the flour and salt into a large bowl.
Make a well in the centre of the flour and break the eggs into it.
Using a whisk or fork, start whisking (mixing) the eggs, gradually incorporating the flour and milk, until you have a smooth batter.
Heat a small knob of butter/margarine/teaspoon of oil in the frying pan. When really hot, turn the heat down to medium and add 2 tablespoons of the batter. Swirl this around to get the base coated (you may need more batter depending on the size of the pan and spoon). After about 30 seconds try lifting the pancake up to see how it is cooking. When it looks done, flip over and cook the other side for around 30 seconds.
Pancakes can be served with savoury or sweet fillings, and can be made in advance; separate each one with greaseproof paper and either reheat in the oven or microwave.