To cook your pancakes
If you have one, it is best to cook pancakes in a pan kept for this purpose. A small cast iron or aluminium pan is ideal, about 6 inches in diameter. It should be shallow with sides less than three quarters of an inch high. If you do not have a dedicated pancake pan you can use your omelette pan instead.
Heat the pan, and when hot, add a little oil. Not too much, you don't want your pancakes to swim and turn out greasy!
Put just a tablespoon of the batter in the pan and roll the pan around so that the batter covers the bottom of the pan evenly. Cook the bottom of the pancake until it begins to turn golden brown (you can check by lifting the edge with a round bladed palette knife).
When cooked, run the knife under the whole of the pancake to loosen it and then flip it over with the knife to cook the other side for about 10-15 seconds.
If you are confident enough you can toss the pancakes by holding the pan in the air and giving it a sharp downward flick, then bringing it back up again to catch the pancake after it flips over.
You can turn the cooked pancake onto a rack, one on top of another, while you continue to cook the others, if you want to serve them to your family or guests all together, but often you will find a queue of people waiting for the next one to be ready.