• 4 ounces white flour
• 1 egg
• 1/2 pint milk
• Vegetable oil
• Lemon juice
• Sugar
• Salt

Sift flour and salt into a bowl and make a well in the centre. Add egg and beat well with a wooden spoon. Gradually beat in the milk, drawing in the flour from the sides to make the batter smooth.

Heat a little oil in a 7" heavy-based frying pan, running it around the base and sides of the pan, until it's hot. Pour off any surplus.

Pour in just enough batter to thinly coat the base of the pan. Cook for 1 to 2 minutes until golden brown. Turn or toss pancake and cook until the second side is golden brown. Serve sprinkled with lemon juice and sugar.

Contributor's note: I always had these covered in treacle and sprinkled with sugar, and we always rolled them up before eating. This dish is quite fun if the whole family is sitting in the kitchen, eating each pancake as it is produced and watching the havoc caused when the cook of the moment (yes, all have a go!) tries to toss it (just slither it down to the front of the pan and give it a quick flip - easy!). You can also make the batter in a blender/processor - liquid in first, then the egg, then the flour. (From the "Good Housekeeping Cookery Book", Ebury Press, London.)