Instructions
1.
Place the flour, salt, pepper, herbs, milk and egg in a large bowl and whisk until smooth and
lump free.
Transfer the batter to a measuring jug.
Preheat the oven to very low to keep
the first lot of pancakes warm whilst
you're cooking the remainder.
2.
Heat the oil in a frying pan until very hot, then pour most of it into a
heatproof container,
leaving just enough oil to coat the pan.
3.
Pour in a little of the batter, tilting the pan to evenly cover the base with a
thin layer.
Fry over a moderate heat, shaking the pan gently so it doesn't stick, until
the underside is golden. This will only take
1-2 minutes.
4.
Using a palette knife, turn the pancakes over and cook the other side for 30-60
seconds only until
golden.
5.
Transfer to an ovenproof plate, cover well with foil and place in the oven to
keep warm whilst you repeat with the remaining batter.
End of instructions
