50g caster sugar
100g flour (plain or self-raising)
1 egg
Splash of milk
Add the flour and sugar to the bowl (for best results, use sieve).
Add egg and mix into sugar and flour using a whisk. You will now have a floury, dry, lumpy mixture. Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistancy as double cream, so you will not need a lot of milk.
Moisten a paper towel with vegetable oil and then use this to grease a thick based frying pan (the thick base is very important). Then heat the frying pan. When the frying pan is hot, ladle in some of the batter
As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease using paper towel if necessary.
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