This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.
Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a bit of paper towel to smear it round before you make each pancake.
07Heat up the pan over a high heat, then turn the heat down to medium.
08Spoon the batter into the pan, using just less than 1/4 cup for a 10" pan.
09You don't want them too big or they will be hard to flip.
10As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
11It will only take a few seconds to cook.
12When it is golden brown underneath, flip to the other side and cook for a few more seconds.
13Place on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
14To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.
15Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.