The best pancakes ever...

... even darling G agrees. The loose batter with added oil yields frilly pancakes which don't stick to the pan no matter how thin you make them.

This comes from the excellent Better Homes and Gardens New Cook Book which I bought in the States the other year. The recipes - like all American ones- are all in cups which makes it easier.

Beat together 2 eggs, a 250ml cup of plain flour, a cup of skimmed milk, half a cup of water and 1 tablespoon of sunflower oil until completely mixed and very frothy. You don't need to let this "rest" unless you want to.

Heat a little butter in a good-quality non-stick small frying pan than add a little batter. Swirl around the pan - including up the sides (to get frilly bits). When cooked toss or turn over until done.

Serve with icing sugar (this is important) and a squeeze of lemon.

I also use this recipe to make Yorkshire pudding. I know this is a sacrilege but...