For the Pancakes
110g/4oz plain flour
Pinch of salt
275ml/10fl oz skimmed milk (or use 2/3 whole milk and 1/3 water)
For the Topping
To make the pancakes
Sieve the flour and salt into a large bowl and add the pinch of salt.
Break the eggs into the flour and whisk until incorporated.
Add the milk, a little at a time, whisking as you go until you have a smooth, lump free, batter. You may need to use a spatula to scrape down the sides of the bowl to make sure all the flour is well whisked in. Set aside for 30 minutes to allow the batter to settle.
Melt the butter in a small pan then use a pastry brush or some kitchen towel to grease the frying pan (be generous) before you make each pancake.
Heat the frying pan and pour in around 2 tablespoons of batter, swirling the pan as you go to ensure a thin, even coating all over the base of the pan. Return to the heat and cook until the edges of the pancake start to come away from the pan (no more than a minute).
Use a spatula or fish slice to lift the edge of the pancake to check if it is golden brown all over. When it is, it is time to flip the pancake. You can either do this with the spatula or, if you are feeling brave, try the more traditional approach and toss it. The pancake needs to be able to slide freely in the pan before it can be tossed.
Once flipped, the pancake needs only 30 seconds or so on the other side, as soon as it is set it is done. Slide it out of the pan, add the topping of your choice and serve.
If you are serving pancakes to a group of people stack them between sheets of greaseproof paper as you make them and keep them warm while you make the rest.
For smuggler’s pancakes place a cooked pancake on a baking tray, top with slices of tomato and 2 rashers of grilled bacon, sprinkle with grated cheese and season with a pinch of paprika. Place the tray under a grill or in a hot oven until the cheese has melted and the tomatoes are warmed through. Slide onto a plate and enjoy.