A pinch of salt
300 ml milk (or milk and water mixed)
15 oz/1 tbsp butter, melted (optional)
Oil, for shallow frying
Mix the flour and salt in a bowl. Make a
well in the centre and add the egg and half the milk. Beat well until
thick and smooth. Stir in the remaining milk and melted butter, if
using. Leave to stand, if possible for 30 minutes, before use. Heat a
little oil in a frying pan (skillet) and pour off the excess into a
small bowl to use for the next pancake. When very hot, pour in just
enough batter to coat the base of the pan when it is tipped and
swirled gently. Cook until set and the base of the pancake is golden
brown. Toss or flip over with a palette knife. Cook the other side.
Slide out and keep warm on a plate over a pan of hot water while
cooking the remainder. Use as required.