For perfect pancakes every time, Emma likes to use Gizzi Erkine’s Recipe

Makes 6 large or 8 small pancakes

Ingredients: 110g plain flour or gluten free flour, pinch salt, pinch sugar, 1 free range egg + 1 yolk, ½ pint milk (dairy free will also work), 2 tbsp vegetable oil/melted butter

Method: Melt the butter in a saucepan. Mix together the dry ingredients, (flour, sugar, salt) in a bowl until well combined. Crack the egg into the bowl, and add the extra egg yolk.

Start to whisk the egg into the flour with a whisk, then whisk the milk in gradually until smooth. Pour in the melted butter and whisk it in. Cover it and leave it to rest in the fridge. It benefits from a proper rest, between 2-10 hours, but they are fine unrested too.

To cook the pancakes, heat the pancake pan, heat the pan over a medium - low heat.

Grease the pan with some kitchen paper dipped in oil.

Carefully pour a ladleful of batter across the base of the pan, tilting it around to form an even layer. Excess batter should be poured back into the bowl of batter to make a nice thin, evenly cooked pancake.

Cook for 30-60 seconds, then quickly turn it over to cook on the other side. You can flip it if you’re feeling brave! Slide off the pancake onto a plate. Continue until you have used up all the batter, and have a pile of pancakes!