directions

1. Mix the melted butter into the milk and water. Sift the flour and salt into a mixing bowl, make a well in the centre, add the egg, the yolk and a little of the milk mixture.

2. 2. Using a small whisk or wooden spoon mix the wet ingredients incorporating small amounts of the flour from the edges as you go. As the mixture gets thicker add a little more of the milk mixture, but not too much at once. Try to keep it the consistency of double cream as this will prevent lumps forming, but don’t worry about odd the one, as it will whisk or beat out easily.

3. 3. When all the flour has been incorporated scrape around the edge of the bowl with a spatula to loosen any leftover bits of flour. Whisk in the rest of the liquid. The batter should be smooth and the consistency of single cream. Cover and set aside for ½ hour to allow the starch grains to burst and produce a lighter pancake.

4. 4. Grease the pan with a little vegetable oil using a brush, or wipe with lightly oiled kitchen towel. Heat until very hot.

5. 5. Pour 1-2 tbsp of batter into the pan and swirl around until the batter coats the bottom of the pan thinly and evenly. Cook until golden brown on the underside – about 1 minute – and then flip over using your fingers and a palette knife. Cook until golden brown. This side will brown in ‘spotty’ patches. Tip onto a plate and repeat with the rest of the mixture. Interleave the cooked pancakes with baking paper to stop them sticking.