Makes 4-ish thin pancakes
4oz / 110g plain flour
½ pint / 300ml milk
pinch of salt
Sift the flour and salt into a bowl. Add the egg and beat well. Add the milk gradually and beat until you have a smooth batter.
[You may find it helps to let the batter stand for half an hour or so, otherwise the pancakes can go a bit crispy.]
Heat some oil in a frying pan until hot, then add enough batter to coat the base of the pan. FLIP a couple of times until done on both sides.
And now for the topping... There's fondness round these parts for tuna with sour cream or, for Parisian decadence, butter, sugar and cinnamon. Though nothing can beat golden syrup for tooth-decaying childhood remembrances.
Let us know your favourites in the comments!