This was in the Torygraph on Saturday, but it is similar to the recipe I use - it is extremely simple - almost easier than buying the mix (especially the shake in a plastic bottle variety, one of which is imported from India!)
Basic pancake batter
It's quite satisfying to make a batter without resorting to getting out the scales, so I've included non-weighed measurements, too.
Makes about 6 pancakes
4oz/110g flour (that's four teeteringly-heaped dessertspoons full)
1 egg
8floz/225ml milk (a teacupful) or half milk, half water
2tbsp butter, melted
? Put the flour in a bowl and make a well in the middle. Break in the egg and add a splash of milk and a pinch of salt.
? Stir the egg and milk, gradually incorporating the flour to make a smooth paste. Beat in the rest of the milk. The consistency should be that of single cream, so add a little more water or milk if necessary. Finally, stir in the butter.
? To make the pancakes, heat the pan until it's really hot. A knob of butter added here would just burn, so instead brush the pan lightly with melted butter, using a bristle or silicone pastry brush, or a wad of kitchen paper.
Ladle in the pancake mixture (I use a scoop that holds 3 tbsp, the perfect amount for my 9in/22cm pan). Quickly tip the pan so that the mixture spreads evenly over the base.
? Now prepare to toss the pancake. When the edges start to look brown and crisp, loosen the pancake with a spatula or fish slice. It should slide freely in the pan. Holding the handle in both hands, jerk the pan sharply forwards, angling it slightly towards you, so that the pancake flies out and up, flipping over and back into the pan.
? If it doesn't work first time, keep trying: it's quite an easy knack to pick up. Cook the pancake for a minute or two on the other side, until it is freckled with brown, then slide it on to the plate and eat it as quickly as possible. Continue with the rest of the mixture - the pan will need greasing only every third or fourth pancake.