Perfect for breakfast and of course Pancake Day!  

If you fancy a buckwheat pancake, replace the plain flour with buckwheat flour.  The batter will be slightly thicker so add a little more milk or water to thin out slightly.

Makes 4-5 large pancakes

125g plain flour
1 egg, beaten
300ml milk
Olive oil

Place the flour in a large bowl and make a well in the middle.  Add the egg to the well and start stirring in the flour with a balloon whisk adding a little milk at a time until you have a smooth batter.

Heat a non-stick frying pan and brush with a little olive oil.  Add enough batter to cover the bottom of the pan.  Cook for approximately one minute until golden brown.  Turn or toss and cook the other side for 30 seconds to one minute until golden brown.

Serve with your favourite toppings – lemon juice, sugar, honey, maple syrup, golden syrup or chocolate spread.