Ingredients

2 cups plain flour, pinch of salt, 2 eggs, 2.5 cups milk, knob of unsalted butter.

Instructions

1. Sieve the flour into a big bowl and add the salt. Add both eggs and gradually beat into the flour to incorporate them. You’re looking to eliminate bumps or lumps. Add one cup of milk and beat. Add the rest of the milk and stir into the mixture before leaving the batter to chill in the fridge.

2. When you’re ready to eat, heat a frying pan and drop in some butter. Swirl around before spooning in enough batter to thinly coat the base of your pan. Cook until the bottom is golden before flipping. If you’re confident, the no-utensil flip is darned impressive. If you’re unsure then incorporate a sneaky spatula into the move.

3. With both sides golden and bespeckled, slide the beauty onto a plate. Either serve the pancakes as they are ready (these are best devoured hot) or you can cover them with a cloth to keep warm.

To top it off

For something simple and spectacular, enjoy your cake with a squeeze of fresh lemon juice and a scattering of sugar. There is, however, much comfort and pleasure to be gleaned from different toppings. An easy deviation from the traditional is to substitute the lemon juice for orange and caster sugar for brown. A gloriously decadent alternative is to serve with whipped cream, melted dark chocolate and berries. My personal favourite is lemon curd, thick cream and crushed meringues.