Lyle's Classic Pancakes

Fry up a batch of these pancakes for breakfast to get morning off to a great start. Extra breakfast smiles courtesy of Lyle's Golden Syrup...

YIELDS

15 pancakes

5 minutes

20minutes

Put the flour in a mixing bowl and make a well in the centre - then pour the milk, whole egg, egg yolk and oil in a jug and lightly beat together. Gradually add it to the well, whisking all the while, and drawing in the flour slowly until you have a smooth batter. Pour back into the jug.
Cook the pancakes with a non-stick 18cm (7”) pan. Pop it on a medium-high heat until it produces a slight haze. Melt in a little butter then pour in about 2 tablespoons of batter, evenly coating the pan.
Fry for about 20-30 seconds - you want the liquid batter to set, giving a golden brown pancake. Loosen the edges,then give the pan a little shake. Now flip the pancake, and cook for a further 20 seconds.
Fold the pancakes loosely onto a plate, drizzle with Lyle's Golden Syrup.
Want to make them ahead of time? Stack pancakes between small squares of parchment paper as you make them, and leave to cool. Reheat briefly in a non-stick pan set over a moderate heat for a few seconds.