(by Siobhan Twomey)
4 oz. plain flour
sprinkle of salt
1/2 pt. whole milk
butter for cooking
caster sugar or superfine sugar
Sift the flour into a bowl, and add salt.
In a separate container, beat milk and egg together.
Add the wet ingredients to the dry, making sure to bring in the sides of the bowl. The batter is better if left to stand for a half an hour or overnight.
Warm a frying pan, and melt a knob of butter.
Add a ladle of batter, and let the pancake cook.
When bubbles form, flip to the other side.
When both sides are nicely browned, remove from pan, sprinkle with sugar, and squeeze lemon on top.
Serve on a warm plate.
(Read Packing For Treatment, the story that accompanies this recipe.)