makes 6 large pancakes
12 heaped dessert spoons (~300g) of self-raising flour
2 dessert spoons of sugar
2 eggs
½ pint milk
pinch of salt
butter or oil for frying

1. Whisk the ingredients together, and if possible leave to rest in fridge for at least an hour.
2. Heat the butter or oil in a frying pan, and pour in a ladleful (or as prefered) of the batter.
3. Allow to cook for several minutes before attempting to flip; repeat on other side.