You can serve them with apple or quince compôte, with cream cheese and raisins, or with yoghurt and honey instead — but just remember that it’s Pancake Day, not Wild Experiments With Batter Day.
Prep: 30 min plus 30 min resting
125g plain flour
Whisk together the sifted flour, eggs, salt, most of the milk and melted butter.
If the mixture looks lumpy, pass it through a sieve, scraping underneath so nothing is wasted then give it a final whisk.
Leave to rest for 30 minutes. Give the batter a good stir just before you begin to cook and stir occasionally throughout the session.
Melt a small piece of butter in a non-stick frying pan and, when sizzling, add a measure of batter — about 3 tbsp — and quickly swirl and tilt the pan so the batter evens over the base.
The first pancake is often a bit of a mess but make sure you get rid of all of it before you start the next one.
You should need only a tiny scrap of butter or oil each time but you’ll soon get a rhythm going.
After about 30 seconds, when the surface is set and throwing up little bubbles, give the pan a good shake to loosen the pancake.
When it’s crisping at the edges and golden underneath, it’s time to toss or turn with a spatula. Cook the other side briefly, slip on to a plate, dust with caster sugar and squeeze of lemon.
Roll and eat.