English pancakes By Ann Storr of Storrcupboard Ingredients 125 grams plain flour Pinch of salt 1 egg Between ¼ and ½ pint of milk depending on flour Butter for frying Fillings: Lemon and sugar; anything! Method (10 minute prep time, approximately 3 minute cook time per pancake) Whisk the flour, salt, egg and ¼ pint of milk in a large bowl, scraping up any bits of flour from around the edge of the bowl as you do so. As the mixture starts thicken, gradually add more milk, still whisking until the batter is like single cream Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter Use the ladle or a small coffee cup so it can be poured into the hot pan in one go. Hold the ladle so that the base is very close to the bottom of the pan then pour in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. If you have any holes in it, add a teaspoon of the mixture just to fill them in. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate. Did you try out this recipe for Pancake Day? Let us know how you found them and what filling you put on top by sharing a picture on Instagram and tagging us @hellohubbub.