- pint of milk - semi or preferably full
- two eggs
- self-raising flour
- unsalted butter
- paper towels
Beat the egg and milk.
Add a small tumbler full of flour. Beat.
Keep adding the flour a little at a time, while beating, until you get a thick batter which is still quite runny.
Put about 20g of butter in a frying pan (medium heat).
As it starts to melt and froth up, pour in a ladle of the batter.
When you see little bubbles and/or pores in the middle of the pancake, turn it over (use a fish slice).
The other side doesn't take as long to cook.
Take it out onto a plate, use a paper towel to wipe the frying pan. Repeat butter/batter/wipe.
The wiping bit is important, because the butter will burn if left in the pan and the pancakes will taste progressively more like charcoal!
Some people like to use spray oil, but i think butter tastes better.