I hope there are no rules about tucking into pancakes a day earlier than is traditional as I'm taking advantage of a free evening to make a huge pile of pancakes and eat them all to myself. I'm going to Ashtanga Yoga tomorrow and it doesn't feel right to gorge on lard and sugar after pretending to be a dedicated yogi all evening. Plus, The Boy just won't accept that pancakes constitute a meal in their own right and he's away On Business at the moment. So, hoorah, it's Pancake Time! 

I've decided to go for the classic pancake recipe with a lemon and sugar combo, adding a little zing to proceedings with some delicious homemade cinnamon sugar a friend gave me for Christmas. I'm not sure whether anyone actually needs to know the recipe for pancakes but, considering that I had to Google it last year, I'll pop it down here just to be on the safe side:

What you need to make 6 large pancakes:

115g plain flour
pinch of salt
1 medium egg
170ml milk
55ml water
Vegetable oil for cooking
Lemons and sugar, to taste

What you do:

1. Sift the flour and salt into a bowl and make a well in the centre.
2. Beat the egg and pour in to the well.
3. Mix the milk with the water and slowly add to the egg, beating with a wooden spoon. Gradually incorporate the flour from the sides of the bowl.
4. Strain through a sieve into a jug.
5. Leave to rest for 30 minutes (optional).
6. Heat a non-stick frying pan over a medium to high heat. Rub with a thick wad of oil-soaked kitchen paper.
7. When hot, start cooking your pancakes! You might like to try removing the pan from the heat and ladling the batter into the pan at an angle. Then, whizz it around so the batter thinly covers the whole pan.
8. When the batter begins to set and form bubbles, loosen the edges and flip!

Here are some little snaps to whet your appetite... Enjoy! :-)

Jess's Homemade Cinnamon Sugar!