125g (40z) Plain Flour
Pinch Of salt
1 Medium egg
300ml (1/2 pint) milk
a little oil, to fry

To Serve
Golden caster sugar
Lemon juice

Makes 8
Preparation: 10 minutes, plus optional  standing
Cooking time: about 15 minutes per pancake 100 cals; 3g fat;
16g carbohydrate

1. Sift the flour and salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Cover and leave to stand if possible, for 20 minutes.
2. Heat a few drops of oil in a 20cm (8 inch) heavy- based pancake pan or non-stick frying pan.
   Pour in just enough batter to thinly coat the bottom of the pan.
   Cook over a medium-high heat for about 1 minute until golden brown. Turn or toss and cook the second side for 1 minute until golden brown,
3. Transfer the pancake to a plate and keep hot.  Repeat to cook the remaining batter, stacking the cooked  pancakes on top of each other with greaseproof paper in between; keep warm in the oven while cooking the remaining pancakes
4. Serve as soon as the pancakes are all cooked, sprinkled with sugar and lemon juice.