Sift the flour and salt into the mixing bowl and make a well in the centre.
Break the egg into the well, then add the melted butter and half the milk.
Gradually stir the liquid into the flour with the wooden spoon, until all the ingredients have been incorporated.
Beat with the electric hand whisk to make a smooth batter.
Add the remaining milk and beat in.
Cover with clingfilm and allow the batter to settle for about half an hour. Beat again before using.
To make the pancakes, heat the frying pan until very hot, then turn down the heat to medium.
Lightly grease with butter and when it starts to foam ladle in enough batter to coat the base of the pan thinly, tilting the pan so the mixture spreads evenly.
Cook over a medium heat for one to two minutes, or until the batter looks dry on top and begins to brown at the edges.
Flip the pancake with a spatula and cook the second side. If you’re brave enough toss the pancake in the air and hope it comes back down into the pan on the other side.
Turn out on to a plate, smear with a little butter, sprinkle with sugar or drizzle with golden syrup and, finally, splash with a squeeze of lemon juice.
A rather delicious way to serve the pancakes is with a Mars bar sauce and ice cream. Simply chop the Mars bars into pieces and place in the top of a double boiler (or bowl placed above a saucepan of simmering water). Stir until you have a thick fudgy sauce. Drizzle the sauce over the pancakes and serve with vanilla ice-cream.
