Simple Pancakes

60g plain flour
60g self-raising flour
1/4 tsp salt
125ml water
120ml milk
1 egg

Sift the flours and salt together.  Combine the water and milk.  Put the flour mixture into a mixing bowl.  Make a well in the centre and break in the egg and add half the liquid.  Work gradually into the flour using a whisk.  Beat lightly until well combined and smooth.  Add remaining liquid gradually.  Whisk gently until the batter has the consistency of pouring cream.

Cover the batter loosely with a piece of  cling film wrap and leave in a cool place for 30 minuts.

Lightly brush a pan with oil and heat until just hot.  Wipe off excess oil and pour about 3 tablespoons of batter into the middle of the pan.  Tilt the pan from side to side so the batter runs into a thin and even layer across the bottom of the pan.

Cook over medium heat for about 1 1/2 minutes or until pancake browns around the edge and begins to curl away from the pan.  Slide a palette knife under the pancake and flip it over.  Brown the underside for a further minute.

Turn the pancake out of the pan and continue to make the rest of pancakes.  Stack the pancakes between sheets of parchment paper until ready to serve.