Basic pancake batter

Sift together the dry ingredients three times and make a hollow in the centre. Whisk the water, egg, vinegar and oil together and gradually add it to the flour mixture while beating with a wooden spoon, electric beater or in a food processor. Leave the batter to rest for at least half an hour and fry as follows:
Brush a 15 cm pan with a little oil, heat well and wipe the pan with paper towelling to remove any excess oil. Pour just enough batter into the pan to cover the base. Tip the pan from side to side to make sure the batter is evenly spread. Heat until the sides lift slightly before turning the pancake with an egg lift. Heat until cooked and pale brown. Turn out onto a plate. Repeat with the remaining batter. Fill as desired (see our ideas for fillings), or sprinkle with cinnamon sugar, roll up and keep warm over a pot of boiling water.
Makes 15 pancakes.