Mix flour, sugar and salt in a basin. Make a well in the centre and break in the egg. Gradually stir in half the milk – a little at a time – beating very well. Add the remaining milk and beat for 5 minutes. If possible, allow the mixture to stand for an hour or more, as this makes the pancakes lighter. Give it an occasional beating during this time.
Melt 1 tablespoon of margarine in a frying-pan and heat it thoroughly. Pour off the surplus, leaving just enough to coat the pan. Pour in a very small amount of the mixture, and tilt the pan to cover it thinly with a layer of batter. Cook over a medium heat until lightly browned, then loosen with a knife and toss or turn over with a spatula and brown the other side.
Heat the fat in the pan before making each pancake, and keep them warm on a hot dish after cooking.
HINTS AND TIPS:
The pancakes can be frozen separately.
Place a sheet of wax paper between each pancake and place in a plastic container.
They can be removed individually as and when required, and heated in a microwave.
Serve with ready made caramel and bananas, strawberries and cream, chocolate sauce, fresh fruit and ice cream, Huletts Golden Syrup or simply a cinnamon and sugar mixture with a sprinkle of lemon juice. If you are making savoury pancakes, you may omit the sugar from the ingredients.