Assemble Your Ingredients
250g plain flour
2 tbsp sunflower or vegetable oil
Oil for frying
Pinch of salt
1-2 tbsp of sugar
Make A Thick Paste
Put flour, sugar and a pinch of salt into a large bowl. Make a well in the centre and crack eggs into the middle. Add 100ml of milk and oil and beat until you have a smooth, thick paste.
Add Milk & Whisk
Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk until the batter is the consistency of slightly thick single cream.
Prep The Pan
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.
Cook To Perfection
Leave to cook, undisturbed, for about 30-60 secs. Ease a palette knife under the pancake, then quickly lift or flip it over. Cook for another 30-60 secs before turning out onto a warm plate. Add your topping. Our favourites are lemon & sugar, Nutella or for a lighter feel fresh fruit and yoghurt.