Directions

1. Sift the flour and salt into a mixing bowl, make a well in the centre and add the egg and a little of the milk. Whisk slowly with a rotary or hand-held electric whisk until the mixture starts to thicken. Gradually whisk in all the remaining milk and half of the melted butter. Cover and leave to stand for 10-15 minutes. Heat a 20cm (8in) heavy based pancake pan or frying pan and have ready ten sheets of kitchen paper and a large plate. Lightly wipe the pan with a little of the melted butter. Then pour a small ladle-full of the batter into the pan and quickly swirl it over the base until it is evenly coated, pouring any excess back into the batter. Cook the pancake for approximately 30 seconds, until lightly browned underneath and the top looks almost dry. Then quickly flip, or turn the pancake over, and cook the other side until lightly browned. Place a sheet of kitchen paper on the plate, slide the pancake out of the pan onto the paper, and then cover with another sheet of paper. Make seven more pancakes in the same way and keep warm. Serve with freshly squeezed lemon juice and sprinkled sugar.