Reg's Perfect Pancakes

It's that time of year again, and Reg is ready!

Useful Reg advice:

"I make the pancakes at least once a month. I alternate between the pancakes, the Bombay toast (coming soon) and the 'fool' English breakfast." 

"I don't measure the mixture. This is the secret, trust your instinct with the texture."
"Wait for the tiny holes."

Preparation time: 5 mins            Cooking time: 3 mins per pancake         Spice level: Add a chilli, go on.

Check out that mixing!

Ingredients (makes 10-15 small pancakes)

1 cup of plain flour
1 egg
2 cups of milk
1 tbspn of melted butter
Vegetable/sunflower oil
Pinch of salt

Instructions

Put the egg into a bowl and beat, then add the milk and salt and beat together. Slowly add flour, table spoon by table spoon and mix well until you're happy with the consistency ("trust your instincts"). Now mix in the melted butter for taste. Take a non-stick frying pan and heat. If you don't have a non-stick pan, take a peice of kitchen roll, fold and roll it up and put a clothes peg on one end. Dip one end of your home made brush into some oil and coat your pan well. Repeat after every pancake cooked.

Once the pan is hot, pour half a ladle of mixture quickly into the pan. Pick up the pan handle immediately and start tilting and rotating the pan to spread the mixture. Keep doing this until the mixture holds solid and then wait for "the tiny holes" to appear. This should take around 2-3 minutes, and then you need to flip your pancake and cook on the other side for another 2-3 minutes. Your pancake is ready to roll!

Purely for the sake of awesomeness, Reg always has 2 pans on the go at once, and sometimes even 3. Regend.

Suggested fillings: Golden syrup and fresh lemon juice.