Easy Pancakes

• plain flour↗175g g
• large eggs↗3
• milk↗450ml ml
• sunflower oil↗

  for frying

Step-by-step instructions

1. 1

   Weigh the flour into a large ceramic bowl or mixing bowl. Beat the eggs, add half the milk and a pinch of salt. Whisk with a whisk until smooth, thick batter. Add the remaining milk and whisk again. Let rest for at least 30 minutes.

2. 2

   Heat a large non‑stick pancake pan or a regular skillet. Add a little oil, then wipe excess with kitchen paper. When the pan is hot, pour enough batter to just cover the surface, swirling it and returning excess to the bowl. The pancake should be as thin as possible. When the edges start to lift from the pan walls, give the pan a shake to see if the pancake releases easily and browns on the bottom. If not, cook a bit longer. Flip and cook the other side for another one‑two minutes. Serve or keep warm in a low‑temperature oven.