Method

STEP 1
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.

STEP 2
Set aside for 30 mins to rest if you have time, or start cooking straight away.

STEP 3
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

STEP 4
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

STEP 5
Serve with lemon juice/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.