Whisk the egg and yolk together with half the milk.

Sift the flour into an ANTA salad bowl and make a well in the middle.

Gradually whisk in the milk and egg mixture making a smooth batter.

Once smooth add the remaining egg and pour into an ANTA jug.

Set aside for about 30 minutes.

Heat a flat bottomed frying pan, pour in a little rapeseed oil and gently swirl around the pan and sides and pour off any excess into a small ANTA bowl.

The pan should be really hot.

Pour a couple of tablespoons of batter into the tan tilting so the batter spreads evenly over the bottom.

Cook for about a minute until the edges start to curl and brown.

Using a palette knife carefully loosen the pancake and either toss or turn the pancake over and cook the other side until golden brown.

The first pancake usually does not work – do not worry, it helps you gauge if the pan is hot enough and the batter the correct consistency.

You may need to wipe the pan with kitchen paper and add more oil as you make further pancakes.

Either serve straight away or keep the pancakes warm on an ANTA dinner plate, cover with foil or a second plate.