75g self-raising flour
1 tsp baking powder
50g granulated sugar
Sift the flour and baking powder into a bowl and stir in the granulated sugar. Whisk the egg and then stir it into the dry ingredients - it is very important that you don't beat it in. Then whisk in enough milk to give a batter which has the consistency of double cream.
Heat a smooth, griddle or frying pan over a medium-high heat. Test the heat by sprinkling with a little flour. If it browns straight away, it is too hot. If it takes a few seconds before it browns, then it's perfect.
Drop 3 tablespoonfuls of the batter, spaced a little apart, onto the griddle.
At this stage you can drop a few blueberries or raisins onto the pancakes. When bubbles appear on the tops of the pancakes and they are golden brown underneath (about 2-3 minutes) turn them over using a palette knife, and cook for another 2 minutes until golden brown on the other side. Lift them off' onto a plate, cover with a cloth and keep warm while you cook the rest.
Makes about 12 pancakes. The plain ones are great with bacon and maple syrup.