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Method

1. Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny.

2. Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once.