Pancakes

Method

1. I

   Get a large mixing bowl, and a sieve. Hold the sieve as high as you dare, and sift the flour and salt into the bowl. Try not to make a mess. (It's to air out the flour).

2. II

   Whisk the eggs into the salty flour. Get the eggs in the middle of the bowl, and fold the flour into the egg.

3. III

   As you go, add a splash of the milk and water mixture. Keep whisking, keep splashing, till all the liquid is added.

4. IV

   Whisk once more until the batter is smooth, and you have a thin creamy consistency.

5. V

   Separately, melt the butter. Use a microwave, or, if unavailable, your imagination.

6. VI

   Whisk 2 tbsk of butter into the batter. Use the rest to keep the pan oiled for frying. Top up with more butter after each pancake, as needed.

7. VII

   Heat the pan with some butter, then turn the heat down to medium. Aim for two tablespoons of batter in a 18cm/7in pan; adjust this ratio to suit your pan!

8. VIII

   Cover the pan with batter evenly, tip the pan to move it about and get that spread. Once on the heat it should be ready to turn after 30s.

9. IX

   Use a palette knife to check underneath; flip if things look healthy, and then give it another five to ten seconds on the b-side. Slide on to the plate, and repeat.

10. X

    Serve with caster sugar and lemon juice!