Place the flour and salt into the mixer bowl with splash guard. Add the egg and a quarter of the milk. Using the whisk on speed 1, mix until smooth. Gradually whisk in the remaining milk to make a smooth batter.

Pour into a jug and leave to stand for 3 minutes.

Heat the minimum of oil in an omelette pan (15 cm / 6 inch), pour in just enough batter to cover the base of the pan.

Cook over a moderately high heat for about a minute, then toss or turn to cook the other side for another 30 seconds.

Transfer to a plate and repeat with the remaining batter to make 8 pancakes, stacking with grease proof sheet in-between.

Serve sprinkled with lemon and sugar or jam.