4 oz Self-raising flour
2 tb Granulated sugar
1    Egg, beaten
5 fl Milk*

*Approximate. — Sift the flour into a mizing bowl and mix in the sugar.
Make a well in the center of the flour and drop in the egg. Stir in the
milk gradually and mix to a creamy batter. The thicker the batter, the
thicker the pancake will be. Heat the bakestone and grease lightly. Using
a large spoon, drop the batter off it in round “puddles” onto the
bakestone, leaving room for spreading. Cook over a moderate heat until the
top surface is covered with bubbles, and when the underside is golden, turn
and cook the other side. When golden, lift off the bakestone and wrap in a
cloth. Serve as soon as possible with butter, honey and preserves. If any
are left until the next day, they can be crisped under the grill before
serving. For a change, 1 oz of butter can be rubbed into the flour and
sugar: or lemon essence (six drops) can be added to the batter.