This is one of those recipes that's been handed down through the generations. I remember my nanna cooking these, while I watched from the floor. And now, my 8 year old daughter makes them on her own.

Ingredients

Makes 16 pancakes.

2 cups of sifted plain flour
2 beaten eggs
1 1/2 cups of milk
pinch of salt
100 grams butter
lemon
sugar

Method

1. The trick for delicious pancakes is to keep them warm over a covered pan of boiling water. This way all the juices melt, covering each pancake in a buttery, lemony syrup. So, place a large pan of boiling water on the stove and cover with a plate that sits on the rim of the pot - rather like bain marie. Cover the plate with a pot lid - this is where the pancakes will stay warm.

2. Pour flour and salt into a bowl.

3. Add the egg and milk.

4. Whisk with an electric beater until smooth.

5. Melt a tiny amount of butter in the pan, making sure it's not too hot.

5. Pour the mixture into the middle of the pan and swirl around to the edges - this creates a wafer thin crepe.

6. Flip - from the pan, if you can!

7. Turn out the pancake, squeeze with lemon, a sprinkling of sugar and a tiny fleck of butter.

8. Roll up and place under the lid.

9. Eat! The best thing about this recipe is that everyone sits down together - so the chef doesn't have to miss out.

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