• 110g plain flour
• pinch salt
• 2 large eggs
• 200ml milk mixed with 75ml water
• 50g butter
• caster sugar and lemon to serve

Sift flour and salt into a mixing bowl, holding sieve high so flour gets an airing.  Make a well and break the eggs into it.  Whisk the eggs, incorporating the flour.  Add the milk and water as needed until you have a smooth batter.

Melt butter in a pan and add 2tbsp to the batter, whisking as you go to avoid it cooking any of the egg.  Use the rest of it to lubricate the pan with a bit of kitchen paper.

Make pancakes in a nonstick pan, approx 2 tbsp per pancake.  Get the pan hot, then turn down to medium.  It should take about 30 secs for the first side, and a few seconds for the second.  I find I actually do it at a lower heat for longer, but this is what Delia says.

Serve as you go - squeeze over a slice of lemon, sprinkle with caster sugar, and fold in half and half again and eat with fingers.

(From Delia’s Complete Cookery Course by Delia Smith - Recipe Online)