Method
Sieve the flour and salt into a bowl, add the egg, beat with a whisk while slowly adding the milk until a smooth creamy batter is produced. Pass through a fine sieve into a jug, and allow to rest in a fridge for half an hour. Before use remove from the fridge, add the melted butter and whisk until blended. Preheat a frying pan over a medium heat and add a small amount of sunflower oil. Pour just enough batter into the pan to form a thin layer, tilting it gently to ensure a smooth and even coverage. Cook for around 30 seconds or until the edges begin to curl upwards and the underside is golden. Flip over and cook the other side. Serve immediately as required or keep warm between layers of greaseproof paper. Pancakes may be served with almost any filling from apple and brandy to chilli, bacon and pecan, although they tend to be served in England with castor sugar, lemon juice and golden syrup. Traditionally served on Shrove Tuesday, pancake day, as a way of using up eggs and fat before Lent. In Scotland the name ‘pancake’ tends to refer to a ‘drop scone’.