Traditional British pancakes

Whisk the eggs into the flour, and then gradually add the milk, whisking until the mixture is smooth.

Melt the butter in a large frying pan, and then pour this back into the pancake batter, whisking continually to ensure no lumps are produced by the hot butter.

Add a ladleful of the batter to the hot frying pan and immediately tip the pan around to spread out the batter.

Cook over a medium heat for 1-2 minutes, until the underside is beginning to brown and the edges are crisping up and coming away from the pan. Flip the pancake and do the same to the other side.

Repeat with the remaining batter. Serve with lemon and sugar, and a little honey if desired.

Alternative toppings: fruit (berries or bananas), Nutella, chocolate syrup, golden or maple syrup.