Ingredients

110g/ 4oz

organic plain flour

free range egg

free range egg yolk

Pinch

of salt

275ml/ 10fl oz

full fat milk (traditionally you should use 50:50 water-milk mixture)

1tbsp

sunflower oil

1tsp

sunflower oil or butter or lard – for the frying

Method

Sieve the flour into a mixing bowl. Mix in the salt. Make a dent in the flour and drop the egg into this. Add a small amount of milk, roughly 2 tablespoons and with a metal hand whisk, thoroughly mix the egg and milk into the flour. Now add some more milk and whisk thoroughly again. Carry on doing this a little bit at a time until the batter is becoming runny. Now add the rest of the milk, the 1tbsp of sunflower oil and whisk again.
We often tweak the recipe in the morning by adding a pinch of cinnamon powder as this really makes for a nice, warming and homely flavour.
To make the pancakes, add a teaspoon of sunflower oil and spread it evenly over the skillet using perhaps a piece of kitchen paper. You can use a similar amount of either butter or lard, but we like sunflower oil.
Leave it to heat through thoroughly until sizzling hot – be a bit patient as the reason why many people say that the first pancake just doesn’t work is that they don’t wait for the pan to get hot enough. Add about half a soup spoon (2 tablespoons)full of pancake batter to the frying pan and spread it over the pan.
Heat through until the top is just dried through and then flip over using a spatula and heat the other side. You can lift the edge up to check that it is getting a nice light brown if you are worried that it is going to burn.
Serve straight away or keep warm in an oven at about 125oC/ 300oF. Serving suggestion - either serve with fruit, or simply sprinkle some of Steenbergs flavoured sugars onto the pancake, or the classic lemon juice and sugar, syrup - maple or any other. Let us know what your favourite pancake filling is. Sweet or savoury.