Classic Pancakes

1. Whisk the flour and sugar together with a pinch of salt in a mixing bowl. In a jug, whisk together the milk and eggs. Slowly whisk the liquid into the flour to make a smooth batter.

2. Set a frying pan on a medium heat, add 2 tbsp butter and swirl to melt the butter. Pour the melted butter into the batter and whisk together. Keep the frying pan for later.

3. Tip the batter into the jug, or get a small ladle so you can ladle the batter out of the bowl easily – this saves on mess. Let the batter rest for 30 mins. You can also rest it overnight in the fridge. Transfer to a tub, seal and chill. Take it out of the fridge 30 mins before you want to make pancakes.

4. Place the frying pan on a medium heat. Melt a chunk of butter in it to coat the base of the pan. Pour out any excess.

5. For each pancake, pour about 50ml (¼ cup or 4 tbsp) batter into the centre of the pan. Immediately turn the pan until a thin film of batter covers the entire base of the pan. Cook until light brown.

6. Run a spatula around the edge to loosen. Flip the pancake and cook the other side until light brown. Slide the pancake onto a plate and cover with a tea towel, or slide into the oven and set it to a low temperature to keep the pancake warm. Repeat until all the batter's used up.

7. Serve the pancakes straight away with a squeeze of lemon juice and a sprinkle of sugar.