Sift the flour into a mixing bowl and add a pinch of salt. Mix to combine. Make a hollow in the centre, and add the egg, egg yolk and half the milk. Stir with a wooden spoon, drawing in the flour from the sides of the bowl, and beat well to form a smooth batter. Beat in the remaining milk. Set aside in the fridge until needed, ideally resting for at least 30 minutes.
Allow the batter to come back to room temperature, about 15/20 minutes, Just before using, stir in the oil or melted butter. Stir again well to combine. Pour the batter into a jug ready for use.
Melt the vegetable fat or lard in a small saucepan. Pour a little of the hot fat into the pancake pan and set over a high heat until smoking hot. Gently stir or swirl the fat around the sides of the pan and pour any extra fat back into the saucepan.
Quickly pour about 2 tablespoons of the batter into the centre of the hot pan. Tip and swirl the pan slightly so the batter fills the surface to make a thin pancake.
Cook over a medium heat until the underside is browned - it should be speckled with lacy brown lines when ready. Then toss or flip with a spatula to cook the second side. Repeat the process for each pancake.
Keep the pancakes warm if not serving immediately one by one (as we normally do). To keep warm, stack and cover with some clean tea towels. Or stack between two plates over a pan of simmering water, as in Katie's original recipe, to keep them really hot.
Serve with your chosen filling. We like to sprinkle with sugar and a little lemon juice, rolling them up and adding extra lemon quarters to serve.
Flip and enjoy!
