Ingredients:

100g plain flour
2 large eggs
1 tbsp caster sugar
250ml milk
2 tbsp melted butter, cooled
a knob of butter, for frying

Method:

Sift the flour into a bowl with a pinch of salt and make a well in the centre. In another bowl, whisk the eggs with the sugar, milk and melted butter, to combine, then pour into the well. Using an electric hand whisk (or balloon whisk), whisk the liquid into the flour until you have a smooth batter.

To cook the pancakes, heat a teaspoon or so of butter in a small frying pan until hot and foaming, a 16-18cm pan is ideal. Add 2-3 tablespoons of batter for each pancake, swirling it around the pan as you add it. The batter should make 10-12 pancakes in total.

Cook each pancake for 1-1½ minutes, then flip over for a final minute on the other side. As the pancakes are ready, layer them between sheets of nonstick baking paper.