Ingredients

Method

Put the flour and salt into a bowl, drop the egg in the centre and beat well with a whisk until the mixture is smooth.

Whisk in the rest of the milk a little at a time or blend ingredients for 30 seconds.

Cut the lemon in two and squeeze out the juice.

Put a pan of water to heat with a plate on top.

Heat a little oil in a small frying pan (15cm), when the oil is hot pour in just enough batter to cover the base of the pan.

Cook for 2-3 minutes until golden brown then flip it over and cook the other side.

Put it on the warm plate to keep it warm. Sprinkle it with a little lemon juice and a sprinkle of sugar. Cook the rest of the pancakes.

When they are all cooked, roll each one into a cylinder and serve on a warm serving plate.