4oz plain flour
1 egg
1/2 pint milk
margarine for cooking
Sieve flour into a basin.
Make a hollow in centre and drop in egg.
Gradually add half the milk, beating to a smooth batter.
Add remaining liquid and beat until quite smooth.
batter
Make batter as above.
Divide 1/2 oz margarine into 12 sections of a bun tin.
Heat for 10 minutes at 220 (Gas Mark 7) until a faint haze just appears.
Pour in batter.
Cook for 15-20 minutes.
batter
sugar
lemon juice or fresh lemon
Make batter as above.
For each pancake, melt a little margarine in the frying pan.
When it begins to spit, stir the batter and place 2 tablespoonsful into the pan.
Swirl the pan round so the batter settles into a pancake shape.
Count to 10 before shaking the pan or lifting the pancake so that it doesn't stick.
When golden brown underneath, flip (or toss) and cook the other side.
Turn out onto a plate.
Sprinkle with sugar and lemon and eat immediately.
Added April 2002. Updated April 2003.