Pinch of salt
1 pint of milk and water mixed ( I tend to use 3/4 pint milk with 1/4 pint water )
2 eggs (free range and organic if poss )
Bit o lard for lubing the pan before cooking each pancake (some people use butter for lubing and some people put oil in their batter but it tastes better when done the proper old fashioned way with lard)
What to do:
Sift the flour and salt into a big mixing bowl. Bung the eggs in the middle of the flour and add a bit of the milk/water. Start whisking it together adding about a third of the milk/water at a time (makes less lumps if you do it bit by bit rather than bunging it all in at once). Whisk it all up good until it's all nice and smooth. Some people like to leave the batter to stand for an hour or so but I can't wait that long so get straight on with the cooking
If you are going to make lots of pancakes (or like to have huge pancakes so use a big frying pan) then you can double the amount of ingredients or make it in two batches if you're unsure how much you'll get through.
Get your frying pan nice and hot before pouring in batter and lube it up with a little Corn on the Cob of lard so the pancake doesn't stick. Keep your eye on it all the time! As soon as the batter hits the pan, tip it around from side to side to get the base evenly coated with batter. When that side is cooked get flipping.
After you've removed the pancake from the ceiling and cooked the other side, serve covered with lemon juice and sugar, all rolled up. Noms away!!!
Some people are weird and like to serve theirs with all sort of funny things such as icecream and strawberry jam. Blurgh