Directions:

• Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny.
• Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once.