Pancakes

8 oz flour
¼ tsp salt
1 egg
1 pint milk
oil for frying

Put flour, salt, egg and milk into a jug or bowl and beat well with a whisk until all the lumps are gone. Leave to stand for 5 minutes.

Using the least oil possible, make pancakes and stack on a plate, interleaving with kitchen towel if you wish.

These are traditionally served filled with sugar and a squeeze of lemon juice, but my children used to prefer golden or maple syrup instead. You could, of course, make savoury ones filled with grated cheese or whatever you prefer.