Sweet Pancakes

• ½ lb plain flour
• ¾ pint milk and water, half and half

Make the pancake batter at least two hours, and preferably more, before using it, as the starch granules need time to expand and absorb the liquid to make a really good pancake.

Put the sifted flour in a large mixing bowl, make a well in the centre and gradually add the milk and water, working the flour in with a wooden spoon. When all the flour is smoothly incorporated into the liquid,