Martha's basic pancake recipe

To make the basic batter, whisk together the flour and eggs in a large bowl until smooth, then gradually add the milk to make a runny batter. Alternatively, place all the ingredients into a blender and blitz until smooth. Cover and set aside for up to 1 hour, or until ready to use.

Heat a 20cm frying pan over a medium heat, then test the pan by ladling in a small amount of batter. It should take around 1 minute to brown on the bottom. If it browns too quickly, lower the temperature slightly, and do the opposite if it cooks too slowly and becomes rubbery.

When the pan is at the right temperature, add in a small knob of butter and then pour in a ladleful of batter. Swirl the pan to coat the bottom, then allow the pancake to cook for 1 minute on each side, or until cooked through. Keep covered and warm in a low oven while you fry the rest.