Instructions
1.
Preheat the oven to very low to keep the first lot of pancakes warm whilst
you're cooking the remainder.
2.
Place the flour, salt,
milk and egg in a large bowl and whisk until smooth and
lump free. Transfer the batter to a measuring jug.
3.
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.
4.
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.
5.
Using a palette knife, turn the pancakes over and cook the other side until
golden.
6.
Remove to a plate , cover with foil and place in the warmed oven whilst you
cook the remaining pancakes in the same way.
End of instructions
