Pancakes

In England, pancakes are what the French know as "crepes" and are traditionally served on Shrove Tuesday or Pancake day. What Americans call pancakes are what the English know as Scotch pancakes or drop-scones which are a completely different and much thicker beast.

Ingredients:

8 oz plain flour
pinch of salt
2 eggs
1 pint of milk
2 oz of melted butter

Method:

1. Crack the eggs into a mixing bowl, add the flour and half of the milk and whisk to a thick paste. This should minimise any floury lumps.

2. Add the remaining milk, eggs, salt, and melted butter, whisk well then strain. Rest for 1 hour before using.

3. To cook, place a non-stick frying pan over a medium heat and add a knob of butter. When the butter is sizzling (not burning!) add a small ammount of pancake mix and quickly tip and roll the pan so the mixture covers the base surface of the pan in a thin layer then pour any excess back into the mixture. Cook until golden then flip and repeat.

I can't tell you exactly how much mixture you will need per pancake because i don't know how big your pan is but a bit of pancake trial and error never hurt anyone :-)