for the benefit of Mr Eames and His Space Bees (and also if there are any other people who ask, i can now just print them out something)

How Jane Makes Pancakes

[N.B. i have never seen anyone else make them like this, but the measurements are easy to remember.]

[N. very B. have never understood people who buy packet mix for pancakes -- unless it's for camping. i don't see how it's easier.]

- mix 1 cup of flour, 1 cup of milk, 1 egg, 1-2 tablespoons of sugar and a pinch of salt. it's okay if it's a bit lumpy.

[notes: i usually use self-raising flour becuase it makes them fluffier, but plain flour works just fine. my friend makes them with cornflour, but i'm just not as talented. egg replacer is well and good. using milk gives a better taste than water, but if using water, use less than a cup. i think soy milk is a pretty straight switch. 1 spoon of sugar is pretty subtle tasting, so if you're looking for a sweet treat, i'd look for 2-3]

- get a flat-bottomed frying pan kinda medium hot. i grease the pan with butter (for the love of cheese, do not use most margarines or "butter blend"s, they often don't melt well and make everything smell plasticky. oil is fine), it should be hot enough to froth the butter, but hopefully not incinerate it. pour some of the batter in, when it bubbles on top, it's ready to flip. i think the best way is to use your nose -- smell when it's cooked.

- don't ask me how to flip them. i'm not very good at it.

- the first pancake always comes out a bit crap. but it means you can munch on it thoughtfully and see if you want to add anything.

- you'll need to add more butter/oil to the pan about every two pancakes (or every pancake, if you like butter)

- my preferred method of eating pancakes is either just plain or with lemon juice and sugar.

- note: cooking heat and time will vary depending on how you like your pancakes. i tend to end up with about 5mm thickness. if you want them much thicker, you might wanna turn the heat down a bit so it cooks in the middle before you burn the outside. if you want them thinner and more crepe-ish, make a thinner batter and use a hotter pan. when you pour the batter in, pour a glomph at the top of the pan and tilt it down so you get a kinda even cover. it should cook pretty quickly.