Thin pancakes

British pancakes use a pourable batter and no raising agent, so they cook into a thin, flexible layer. American-style pancakes are thicker and fluffy because their batter contains a raising agent.

Sift the flour into a bowl, make a well and whisk in the eggs with a little milk first. Gradually whisk in the rest of the milk; resting the batter for about 20 minutes helps the flour absorb the liquid.

Heat a lightly oiled frying pan over a medium-high heat, pour in a small ladleful of batter and swirl it to coat the base. Cook for about a minute, until the edges lift and the underside is golden, then flip and cook the other side for around 30 seconds.

Lemon juice and sugar is the classic topping: squeeze lemon over the pancake, sprinkle with sugar, then roll or fold it. Golden syrup, jam and savoury fillings such as cheese and ham are also popular.

Cool cooked pancakes promptly, stack them with baking paper between each one, cover and refrigerate. Eat within two days, reheating until piping hot; you can also freeze the separated stack and thaw it in the fridge.

No. Raw flour can contain harmful bacteria, and batter may also contain raw egg, so don’t taste it; cook the pancakes thoroughly before eating.