Sift the flour and salt into a bowl. Make a well in the centre and break in the egg. Using a wooden spoon, beat in the egg, incorporating the flour from the edges of the well. Gradually add the milk, beating to form a smooth batter. Heat an 18 cm (7 inch) non-stick frying pan, lightly brushed with butter. When hot, pour in about 2 tablespoons of batter, tilting the pan to coat the base evenly. Cook until the pancake moves freely. Turn or toss and cook until golden. Repeat with the remaining batter.


Lemon or lime pancakes - sprinkle with lemon or lime juice and caster sugar.

Orange pancakes - melt 25g (1 oz) butter. Beat in 2 tablespoons of marmalade and 3 tablespoons of freshly squeezed orange juice. Serve hot as a sauce.