Scotch pancakes

Put 100g self-raising flour, 25g sugar and a pinch of salt into a bowl. Whisk in 100ml milk and 1 beaten egg to make a smooth batter; set aside.

Set a large, non-stick pan over a medium-high heat and melt 1 tsp butter. When it sizzles, add 2 heaped tbsp batter for each pancake, making sure you don’t overcrowd the pan.

Cook for about 2 minutes until bubbles appear on the surface and the base is golden, then flip over and fry for another minute until cooked through.

Remove and keep warm in a low oven while you cook the rest, adding more butter if needed.