Place flour in a mixing bowl. Season with salt and sugar. Add baking powder.
Add egg with half the milk and blend until smooth with a balloon whisk, adding in more milk gradually to make a smooth batter. The consistency needs to be sufficiently thick to hold its shape on the pan, but not to doughy so adjust the measure of milk accordingly as every batch can be slightly different according to your flour.
Heat a pancake pan/very clean nonstick frying pan with a light smear of rapeseed oil. When hot, drop spoonfuls of pancake mix onto pan.
Leave the pancakes until bubbling on the surface and only then, turn each over. Allow cooking for a minute or two on the other side before lifting out and placing on a clean tea towel. Fold over the towel to keep them warm until ready to eat.
Makes 12-16 depending on size
The sugar is optional – I don’t always add it. Make big ones and serve with crispy grilled bacon and a drizzle of Scottish honey for an tasty brunch.