Published Friday, 28 March, 2014 by Rosa King
Mix the egg sugar and flour together in a bowl or jug.
add a splash of milk whilst whisking until batter is smooth and still thick. (think double cream consistency)
using a non stick pan, put a big spoon full into it, using a fairly low temp.
leave until the top of the pancake has a couple of bubbles and looks a bit dry, then flip it.
wait a couple of minutes then serve immediately.