Shrove

110g plain flour, sifted
pinch of salt
2 eggs
200ml milk mixed with 75ml/3fl oz water
50g butter
caster sugar
lemon juice
lemon wedges

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then whisk the eggs, incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, and whisk until the batter is smooth, with the consistency of thin cream. Melt the 50g of butter and spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Heat the pan so it's really hot, then turn the heat down to medium and do a test pancake to see if you're using the correct amount of batter. Two tablespoons should be about right for an 18cm pan. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. They should take only half a minute or so to cook. Flip the pancake over, the other side will only need a few seconds, then slide it out of the pan onto a plate.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice.

Toss.