In a large mixing bowl, sieve the flour and salt an then using the egg shell make an indent in the mixture. Crack the egg into a small cup and beat quickly.
1/8 tsp salt, 110 g plain flour
Add the beaten egg to the indent along with about half of the milk.
1 large egg, 235 ml milk
Stir the mixture together making sure everything gets mixed. Slowly add a little of the remaining milk and the water in whilst stirring constantly until you have a batter with a good consistency.
235 ml milk, 2 tbsp water
Transfer the batter to a jug and put to one side for now to relax. This is actually essential as it gives the batter time to rest and relax. Leave for at least 20 minutes before cooking the pancakes.
Add a small knob of butter to a frying pan and place over a medium-to-medium high heat. Give the batter and quick stir then add a ladle to the hot pan. Give the pan a swirl to evenly spread the batter around the pan. If it doesn’t cover then quickly add a little more. You will soon become accustomed to how much to add.
unsalted butter
Cook for one minute until starting to brown and then flip over. This can be done using a spatula or tossing it quickly. Cook on the other side for about 30 seconds.
Remove from the pan and add the next batter portion. If you are eating them immediately then serve with the traditional sugar and lemon juice or other filling. If you are making these in bulk, then
place a large pan of water over a high heat and when boiling recue to a simmer and place a plate on top of the pan but not touching the water. Place the cooked pancakes on the plate and they will stay warm whilst you prepare the rest.
Notes
The milk is added in two halves. The first in Step 2 and the second half in Step 3. In total there is 235ml.