1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges to serve (optional)
caster sugar to serve (optional)
Method
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil
and a pinch of salt into a bowl or
large jug, then whisk to a smooth batter.
Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with
some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm
in a low oven as you go.
Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you
can layer the pancakes between
baking parchment, then wrap in cling film and freeze for up to 2 months.