Pancakes

• Makes about ten 18 cm pancakes
• 110g plain flour
• Pinch of salt
• 2 eggs (medium size)
• 250 ml milk
• 15g melted butter.

Mix the flour and salt in a large bowl. Make a well in the centre and break in the eggs plus half the milk.

Beat with a whisk or wooden spoon. Gradually add the rest of the milk plus the melted butter, whilst beating until the consistency is that of thin single cream.

When all the liquid is added, beat or whisk hard to remove any lumps. Alternatively, use an electric mixer or food processor to mix the batter. Pour the batter into a jug as this makes coating the pan easier. Before cooking the first pancake, pour ½ teaspoon of cooking oil into the pan.

There is no need to oil the pan again until the fourth or fifth pancake has been cooked. Place the Tefal Thermospot pancake pan on a medium high heat setting. The Tefal Thermospot range takes the guesswork of knowing when the pan is hot as a special thermosensitive spot changes colour when it's ready for use.

For each pancake, pour enough batter to spread a thin film over the base of the pan, turning clockwise and at the same time tilting it gently. When bubbles start to appear on the top and pancake begins to set, remove from the heat and shake the pan to loosen it.

Allow to cook until golden brown on one side. To toss the pancake, the knack is too quickly jerk the pancake forward to loosen it and then toss with a quick movement upwards, outwards and back, using your wrist. Then the pancake should be caught in the pan so that the uncooked side is underneath.

If you don't feel confident tossing pancakes, slip a non-stick coated palette knife right under the pancake and turn it.

Cook the turned side until golden brown and then slide out the pan onto a plate. Serve with the traditional lemon juice and caster sugar. Other toppings could be strawberry sauce, sliced bananas and chocolate sauce, tuna sandwich filling, strawberries and aerosol cream.