Thicker than crepes, but thinner than Scotch pancakes. Traditionally served with sugar and a bit of lemon juice but good really with just about any filling, savoury or sweet.
The original recipe reads - for every pancake, use 2 tablespoons flour, halfway between heaped and rounded and 1 egg. Add a small pinch of salt and enough milk to make a batter.
Whisk all ingredients together. Should have a smooth batter. Let it sit for a minimum of 30 minutes undistrubed.
Heat a small amount of oil in a shallow skillet over a medium high heat. Ladle in 1/2 cup batter and swirl all around the bottom of the skillet.
Let cook until set on top then flip over. Cook another 1 - 2 minutes and slide out onto a plate.
To serve, traditionally:
Drizzle with lemon juice and sugar
Or sprinkle with sugar
Or drizzle with honey.
Or whatever you like.
Fold into quarters or roll up.
A family favourite on pancake day.