- 100g plain flour
- 2 large eggs
- 300ml milk
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil or melted butter plus a little extra for frying
In a large mixing bowl, mix together the flour, eggs and salt, add the milk in stages - try not to over beat the mixture as this will mean you can use it straight away (if you over which the gluten you will need to leave it in the fridge for a few hours before use).
Heat a non-stick frying pan / crêpe pan (if you have it) over medium heat. Use a measuring jug to pour the batter onto the pan or a ladle if you have one.Cook for 1-2 minutes on each side, or until the pancakes are golden brown and cooked through. You can use a warm low oven to keep them warm as you make the others.
Serve hot with your favourite toppings, such as maple syrup, butter, fresh fruit, or simple sugar and lemon juice (a favourite in our household).