Basic Wholemeal Pancakes

100 g/4 oz plain wholemeal flour
1 egg
300 ml/1/2 pint semi-skimmed milk
salt
freshly ground black pepper
sunflower oil for frying

Sift the flour into a bowl and make a well in the centre, add the egg and half the milk and beat until smooth. Beat in the remaining milk.

Heat a little oil in a 15 cm/6 inch heavy-based frying ran, running it around the base and sides of the pan until hot. Pour off any surplus. Pour in just enough batter to thinly coat the base of the pan. Cook for 1 to 2 minutes until golden brown, then turn and cook the other side. Transfer the pancake to a plate and keep warm. Repeat with the remaining batter.

MAKES 8