An easy pancake recipe from scratch to make enough batter for two servings of two pancakes each
Make a well in the centre of the flour and add the egg
Cover the mixture and allow it to rest for at least 30 minutes. If you need to wait for longer before using it, put it in the fridge
Melt a little butter in a non-stick pan till it is sizzling but not burnt
Heat on medium heat then as quickly as possible pour a ladle of batter into the centre of the pan.Tilt the pan around in a circle so that you get a nice round shape, as thin as possible
Cook on medium heat until the pancake slides easily around the pan and is nicely golden if you lift one corner.
If you are feeling brave, toss the pancake. If not (and I've never managed) put a fish-slice under the pancake and turn it.
Cook briefly until the bottom is golden.
Remove the pancake from the pan and place on a flat dish. Cover with greaseproof or silicone paper and place in a warm over to keep hot.
Continue to make pancakes until all the batter has been used up, placing each cooked pancake in between layers of paper and keeping warm in the oven.
Serve with lemon and sugar. You can sprinkle sugar and lemon over each pancake and roll up, finishing with a layer of sugar or sprinkle with sugar and lemon before folding the pancakes into quarters