110g/4oz plain flour, sifted
1 pinch of salt
200ml/7fl oz milk mixed with 75ml/3fl oz water
Sift flour and salt into large bowl, ensuring flour gets an airing.
Add eggs and whisk thoroughly into flour.
Gradually add milk/water mixture.
Whisk thoroughly until smooth, with the consistency of thin cream.
Pour a little oil into frying pan and put over high heat.
Turn heat down to medium when pan hot and ladle in batter.
Tilt pan to ensure batter covers base smoothly.
Drop a line of currants into the liquid batter.
Cook until golden on base, then flip and cook for a few more seconds.
Slide out of pan, butter and sprinkle with sugar.
Roll up and add lemon juice to taste.