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This is the simple, straight-forward, everyday pancake recipe, great for sweet or savoury pancakes.

• 200g/7oz plain flour

• 350-400ml/12-14fl oz milk, or ½ milk ½ water for a lighter pancake

• 2 large eggs, lightly whisked

• 1 tbsp vegetable oil

• Pinch salt

• Vegetable oil for frying

1. Put the flour into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.

2. Now add 1 tbsp vegetable oil and whisk thoroughly.

3. Take a crêpe pan, or large frying pan, dip some kitchen roll in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for a minute.

4. Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer.

5. Cook the pancake for approximately 30-40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden-brown before turning over. Cook the other side for approx 30-40 seconds and transfer to a serving plate.