- 125g plain flour
- Pinch of salt
- 2 large free-range eggs
- 350ml semi-skimmed milk
- 1 tbsp sunflower oil, plus extra for greasing
- Caster sugar and lemons, to serve
Sift the flour and salt into a large bowl and make a hole in the centre. Break the eggs into the hole and add 75ml of the milk and the oil. Whisk the eggs, milk and oil using a wire whisk. Gradually draw in the flour, whisking all the time until you have a thick, smooth batter.
Gradually add the rest of the milk, whisking gently, until you have a smooth batter.
Crumple up a piece of kitchen paper and soak the end in oil. Use this to grease a small non-stick frying pan. Heat the pan, then pour in just enough batter to thinly coat the base of the pan, swirling it around to completely cover it.
Cook for about 30 seconds. Flip the pancake using a fish slice and cook the other side until golden. Slide onto a plate.
Repeat until all of the batter is used up, greasing the pan a little when needed.
Serve immediately with lemon juice and caster sugar.
Reheating tip: Stack them on an ovenproof plate and cover with foil. Reheat in the oven at 180C/160C Fan/Gas 4 for 10 minutes. Or cover the plate with clingfilm and reheat in the microwave on high for 1 minute.
For gluten-free pancakes, replace the flour with gluten-free flour. Make sure you stir the batter between each pancake, as gluten-free flour makes the mixture separate.
For dairy-free pancakes, replace the milk with either soya or almond milk.