| Prep | Cooking | Yields |
 |
 |
 |
| 5 mins |
1-2 mins |
12 Pancakes |
Sift the flour and salt into a large bowl; make a well in the middle and add the beaten egg.
Stir in half the milk, working in the flour gradually until it begins to form a batter, then beat well and add the rest of the milk and water.
Pour batter into a jug and let stand for about 15 minutes before making any pancakes, if you have time.
When batter has rested, heat a non-stick pan over medium high heat, add a little drop of Fussels oil of choice (as above) to the centre of the pan. Stir the batter, then pour in a small amount into the pan, swirl the batter around in the pan so it spreads into a thin layer.
Cook for about one minute, then turn and cook the other side for about 30 seconds to a minute.
Place on a plate, drizzle with juice from a fresh lemon, sprinkle with sugar then roll or fold to eat immediately, or else keep the pancakes on a plate over simmering water to keep warm, then add the lemon juice and sugar. Continue adding a tiny bit of butter to the pan and cook the remaining batter.
