Skill: Pancakes and Omelettes
Its a simple skill, being able to make an omelette or a pancake however the actual knack of getting it just right can take a bit of practice

'Proving' the pan:
I never use non-stick pans, I consider them a waste of money and more hassle than they are worth. A regular, battered, well-used cast-iron pan can be thrown around the kitchen to your hearts content and even slung into the the oven (which is great for frittatas). Turning a regular pan into a non-stick is a simple process and is commonly known as 'proving' or 'to prove'.

Method:
Select a small to medium frying pan. This is the pan that you will consistently use for all your omelettes and pancakes.
Place 85ml / 3oz of oil and 85ml / 3oz of salt into the frying pan
Heat the saucepan until it begins to smoke
Tilt and roll the saucepan back and forth so that the salt and oil covers the entire pan
Allow the pan to cool
Rub the oil and salt mix into the surface with kitchen / paper towel
Remove and reserve the salt and oil mix (you can reuse this several times to 'prove' a frying pan
The frying pan is now 'proven'

Maintenance: To maintain your saucepan in a non-stick state do not wash clean and do not use washing liquids upon it. (Sounds a little unhygienic but don't forget that the pan has been exposed to very high heats and is unlikely to contain much in the way of bacteria, also if you're using the pan solely for omelettes and pancakes there is very little chance of cross-contamination) To clean the saucepan simply wipe a with kitchen towel or tea towel. 'Prove' the saucepan once it starts to stick again (approx 3-4 days hard use)

Pancakes:
Follow the recipe requirements
Be sure to mix in 1 tablespoon of vegetable oil for every 500ml of batter
Be sure to leave the pancake batter for 30 minutes before using to allow the starch to swell
Prepare the 'proven' frying pan by wiping it with a little oil
Place the pan over a medium heat
Add 1-2 tablespoons of the batter to the hot frying pan, use a ladle to transfer the batter from bowl to pan
Immediately 'swirl' and rotate the frying pan to encourage the batter to cover the entire frying pan
Cook the pancake until small bubbles appear on its surface. Once the bubbles from the pancake is ready to be turned over or 'flipped'
Use a palatte knife to rotate the pancake. Push the palatte knife firmly against the pan to encourage the knife to slip beneath the pancake
'Flip' or rotate the pancake
Cook the other side for a further 30 seconds
Turn the cooked pancake onto a plate
If making multiple pancakes use pieces of grease proof paper or non-stick parchment to seperate each layer of pancakes
Once you have finished cooking the pancakes, wipe the frying pan clean then wipe a thin layer of oil over the pan and store in a dry cupboard


Omelettes:
Follow the recipe requirements
Prepare the 'proven' frying pan by wiping it with a little oil
Place the pan over a high heat
Add the omelette mix, cook for 30 seconds then reduce the heat to medium
Leave the omelette to cook over a medium heat until the egg mix solidifies. Once the entire mix is solid and no longer liquid it is ready to be turned over or flipped
Use a palatte knife to rotate the omelette. Push the palatte knife firmly against the pan to encourage the knife to slip beneath the omelette
'Flip' or rotate the omelette.
Cook the other side for 30 - 60 seconds
Remove the omelette and place on a warm plate
Omelettes are traditionally served by rolling them into a 'cigar' shape. To do this use the palatte knife or your fingers to roll the pancake into a cylinder or 'cigar' shape. However if you prefer; an omelette laid out as is on a warm plate is also acceptable
Once you have finished cooking the omelette, wipe the frying pan clean, wipe a thin layer of oil over the pan and store in a dry cupboard
The first side to be cooked, (which is the darker side,) is the side that you present with. Arrange the omelette so that this side faces up

Where you went wrong:
Omelette burnt on one side before stable enough to turn: Heat too high / You have used a frying pan that is too narrow and too deep.
Omelette fell apart when rotating / flipping: Ingredients were incorrectly measured, too much liquid and not enough egg / omelette not cooked enough before attempting to rotate or 'flip'

Cowboy Trick: Torn your omelette?
No problem, simply roll it into a cylinder (traditional cigar shape) and present it with the least torn side upward.