The following ingredients will make 12 small (6" dia) pancakes.

Thoroughly mix the ingredients together (I do it in a blender). The mixture is best if made twenty-four hours in advance and kept in the fridge overnight. Give it a brief stir before cooking which is done in a frying pan with a knob of butter.

Pancakes can be served with various sweet or savoury fillings. My favourite is to put a sprinkling of sugar, a dash of lemon juice and a couple of small knobs of butter onto each pancake, roll it up and MUNCH!