Easy Pancakes

• flour↗100g g
• large eggs↗2
• milk↗300ml ml
• sunflower or vegetable oil1 tbsp tbsp

  plus a little extra for frying

• lemon wedges

  for serving (optional)

• icing sugar↗

  for serving (optional)

Step-by-step instructions

1. 1

   Place 100 g flour, 2 large eggs, 300 ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk with a whisk until a smooth batter forms. It should have a consistency similar to single cream.

2. 2

   Let rest for 30 minutes if you have time, or start cooking immediately.

3. 3

   Heat a medium skillet or pancake pan over medium heat and gently wipe it with an oiled paper towel.

4. 4

   When the pan is hot, cook the pancakes for about 1 minute on each side until golden, using roughly half a ladle of batter per pancake. Keep them warm in a low‑temperature oven while you cook the rest.

5. 5

   Serve with lemon wedges and icing sugar, or with your favourite filling. Once cooled, you can layer the pancakes between parchment, wrap in film and freeze for up to two months.