2Whisk together until smooth consistency (strain out any lumps).
3Add small dollop of butter to frying pan on medium heat (gas mark 6).
4Pour a soup ladle of batter into pan slowly while rolling it around the pan for even coverage. Keep rolling around until batter no longer pours around pan.
5Leave to cook until edges start to peel from pan, pull up one side to check for golden brown patches.
6When golden underneath, flip pancake.
7Take pancake off the pan onto cool plate when finished (second side will take less time to cook than first).
8Sprinkle pancake lightly with sugar.
9Repeat from step 3. until all batter is used.
10Serve warm with more sugar, ice cream, chocolate, honey, whatever your fancy, or store in tinfoil in fridge (can be reheated in microwave).
