Classic pancake batter (makes 4-6):
* Half a pint (a large mugful) milk
* an egg
* 4 heaped dessertspoons of plain flour
* 1tsp vanilla essence (optional)
* knob of butter
Put a frying pan on to heat with a knob of butter in it.
With a handblender or a whisk blend the milk, egg, flour and a pinch of salt.
Tip in most of the melted butter and whiz again.
Pour a ladleful of the batter into the pan, swirling it around until it coats the pan.
Cook for a few seconds, then flip it over and cook on the other side.
Repeat with the rest of the mixture.
Serve with sugar and lemons or Seville oranges to squeeze over.
For cinnamon, banana and chocolate pancakes (makes 2-3):
* pancake mix (as above)
* a fat pinch of cinnamon
* a banana, sliced
* 4 squares of chocolate, chopped
* cream to serve
Make the pancake batter as above, take half and blend in the cinnamon.
Cook a pancake, and before taking it out of the pan, sprinkle with half the chocolate and banana slices.
Fold up and serve with cream.
Repeat with the rest of the mixture.
Find inspiration for more five-minute dishes with Xanthe Clay
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