When I see ready-made pancakes in a shop, my heart just sinks. I have been making pancakes since I was maybe five or six years old, okay yes under a little supervision but they are so so quick and 
easy, why would you not make them fresh?
Here is my fail safe recipe and method:

Ingredients: 

100g plain flour 

100ml green milk

Pinch of salt 

One fresh free range egg.

Vegetable oil 

Method: 

Measure the flower and milk into a jug, add the egg and salt and whisk until well combined. There is no need to refrigerate the mixture for any time, it is ready to use immediately.

Start with a roasting hot nonstick frying pan on your hob which has half a teaspoon of vegetable oil brushed over the entire inner surface.

Pour in a quarter of the mix from your jug and holding the handle of the frying pan move the batter around until it covers the entire base of the frying pan evenly.

Cook for one minute until well coloured and then using a plastic spatula, flip and cook for another minute on the other side. Eat immediately!

  

We enjoy these with either lemon and sugar or sometimes a scrape of not teller and then rolled into a big cigar and dusted with icing sugar which is how we always have them in France.

The above recipe makes four pancakes in a large frying pan. Double up if you want eight 😉