PANCAKES

pinch of salt

1 medium egg

300ml/½ pint milk or a mix of milk and water mixed in equal quantities

1. Place the flour and salt in a large mixing bowl, make a well in the centre.
2. Beat the egg and stir into the flour, gradually add the liquid until all the flour is combined. Add any remaining liquid.
3. Beat well until consistency of single cream.
4. Place in the fridge to allow flour particles to swell and thicken the mixture.
5. Beat well before using.

To cook each pancake

1. Heat a small amount of cooking oil in a small frying pan. When oil is hot add about 5 tablespoons of the batter mixture into the pan.
2. Allow to cook on the first side until golden and bubbles appear in top surface.
3. Turn over and cook until golden.
4. Turn onto greaseproof paper, layering greaseproof paper between each pancake and cover with a clean tea towel keep warm until required.

• Sprinkle with sugar and lemon juice, roll up and serve
• Sprinkle with cinnamon sugar, roll up and serve
• Peel and chop 2 cooking apples and in a small saucepan gently cook until soft, beat to puree, stir in 2 tablespoons of sugar and a pinch of nutmeg. Place in centre of each pancake, roll up and serve.
• Place 80g/3oz chocolate in a bowl and melt over a saucepan of gently simmering water, allow to cool. Whip 150ml/¼ pt double cream until stiff, stir in melted chocolate and place in centre of each pancake and roll up.

• Grill or fry 3 rashers of bacon for each pancake and chop, place in centre of pancake with 25g/1oz grated cheddar cheese and then carefully grill until cheese melts, roll up and serve.
• Make a white sauce using 15g/½oz butter, 15g/½oz plain flour and 150ml/¼ pint milk mix into sauce 175g/6oz cooked chicken place in pancake, roll up and serve.