- 100g plain flour
- 2 medium eggs
- 300ml semi-skimmed milk
- 1 tbsp sunflower or vegetable oil, plus extra for frying
- A pinch of salt
- Put the flour and a pinch of salt into a large mixing bowl and make a small well in the center. Crack the eggs into the center, then pour in approximately 50ml of the milk and 1 tbsp of oil. Start whisking from the center, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste.
- Add a splash of milk and whisk to loosen the thick batter. While still whisking, slowly pour in the remaining milk. Continue whisking until you have a batter that is the consistency of double cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 seconds. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn.
- Serve them as you cook or stack onto a plate. Serve with your favourite pancake filling!