Pancakes

Directions

• Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and sugar or your favourite filling.
• To store: once cold, layer the pancakes between baking parchment, wrap in cling film and freeze for up to 2 months.