PANCAKES WITH HONEY
1 large free-range egg 1 cup (about 140g/5oz) selfraising flour 1 cup (250ml/ 9fl oz) semi-skimmed milk Sea salt 20g (¾oz) butter Fat-free natural yoghurt, to serve Honeycomb, to serve Honey, to serve Crack the egg into a bowl and whisk in the flour, milk and a pinch of salt until you have a smooth batter. Heat a non-stick frying pan on a medium heat and add half the butter. Add 3-4 small ladles of batter to the pan (each ladle makes 1 pancake) and cook for 1-2 minutes, then turn when starting g to brown on the bottom. m. When cooked on both sides, transfer to a plate, wipe e the pan with kitchen paper aper and repeat. Serve with yoghurt, honeycomb and a drizzle of honey.