Pancake

Use a good non-stick pan over medium heat and wipe on a thin film of oil or butter before the first pancake. Let the surface set and bubbles appear before you flip it; turning too soon can tear it.

Flip it when bubbles have formed across the top and the edges look dry and set, usually after about 1–2 minutes. Cook the second side for about a minute, until golden.

You can cover it and refrigerate it overnight if it contains milk or eggs. The pancakes may be less fluffy because raising agents lose some lift, so stir the batter gently and cook it the next day.

Cool them, stack with baking paper between each one, and keep them covered in the fridge for up to two days. Reheat in a dry frying pan or toaster until hot throughout; you can also freeze them for up to two months.

For a sweet topping, try fruit with yoghurt, or lemon and sugar; for a savoury meal, fill them with cheese and spinach, mushrooms, or ham. Thinner pancakes also work well rolled around a filling and baked in a sauce.

Yes. Use an equal weight of self-raising flour and leave out any extra raising agent in the recipe; the pancakes will be thicker. For a gluten-free version, use a gluten-free flour blend made for baking, adding a splash more milk if the batter is very thick.

No: raw flour and uncooked eggs can carry harmful germs, so cook the batter rather than tasting it. Wash your hands and any utensils that have touched it before using them for ready-to-eat food.