BASIC PANCAKE RECIPE (Makes 12-15); Food Matters.

100g/4oz plain flour (or you could use half plain and half wholemeal flour) Pinch of salt 300ml/ 1/2 pint semi-skimmed milk 1 large egg 5ml/1tsp sunflower or olive oil to grease

To serve: 15ml/1tbsp caster sugar to be divided between all pancakes 1 lemon, cut in quarters

Whisk the flour, salt, milk and egg in the processor or blender bowl until smooth and creamy. Pour this batter into a jug and if time allows, leave to stand for 10 minutes.

Heat an omelette or pancake pan on a fairly high heat. Brush with a little oil, then lower the heat to medium.

Pour in about 30ml/2tbsp of the batter and quickly swirl the pan until the mixture thinly coats the base. Cook until set and small bubbles appear on the surface. Flip over with a spatula and cook briefly on the other side, before removing from the pan.

Re-heat the pan, brush with more oil and repeat until all the batter is used up. Keep the pancakes warm with a tea towel. Serve rolled up with sugar and lemon.

Alternatively serve with maple syrup, jam or chocolate sauce. To make a more substantial treat, fill with slices of fresh fruit such as kiwi, bananas or strawberries. The pancakes can be stored, wrapped, in the refrigerator for two to three days.