Sieve the flour and salt into a mixing basin and make a well in the centre. Crack the egg into the well and add half the milk. Using a wooden spoon, mix the egg and milk, gradually drawing in the flour from the edge of the basin. When all the flour has been incorporated, beat well until small bubbles appear on the surface and the mixture is well aerated. Stir in the remaining milk and the oil. Strain into a jug and leave for 30 minutes. Stir before using.
Ideally pancakes should be made in a proper pancake pan which is about
Repeat the procedure with each pancake, rubbing the pan well with the bacon fat before adding each quantity of batter, until all twelve pancakes are made.
To serve pancakes, sprinkle with sugar and lemon or orange juice and roll up, or fill with jam.