I decided to practice my pancake making skills in preparation for Shrove Tuesday (Pancake Day) which is at the end of March.  I made savoury pancakes that I filled with scrambled egg and served with Bacon and fried tomato.  They were very nice and I was really pleased with the end result.

Ingredients:

100g Plain Flour
250ml Milk
1 Egg
Pinch of Salt
Butter

Method:

Sift the flour and salt.
Make a well in the flour and add the egg.
Gradually add the milk while continuing to stir.
Pour into a jug for easier pouring.
Add a teaspoon of butter to a non stick pan.
Allow to melt and spread all over the pan.
Pour about 2 Tablespoons (or enough to thinly cover the bottom of the pan) into the pan.
Cook until golden brown and then flip (or use an egg flip) and cook the other side.