Put the flour into a mixing bowl, add the egg and beat the mixture well.
Gradually beat in just enough liquid to make a smooth batter. Make sure there are no lumps.
Allow to stand for a few minutes then gradually beat in the remainder of the liquid.
Refrigerate mixture if not being used right away. Give a final beat just before use.
Heat a little oil in the bottom of a small frying pan. Get the pan really hot to start with, then turn the heat down to medium.
Pour a little pancake mixture into the frying pan. The actual amount will depend on the size of the frying pan but 2 tablespoons should be OK for a 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.
It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be.
Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
If you are really brave you could try tossing the pancake in the pan!
Add the filling of your choice. We used a little sugar and some lemon juice.
Enjoy your pancakes! We did.