Thin, golden pancakes whisked from a simple flour, egg and milk batter and fried until lacy at the edges. Pile them with sugar, a squeeze of lemon or a handful of fresh raspberries and blueberries.
Cook ModePut the flour, eggs, milk, 1 tablespoon of oil and a pinch of salt into a large bowl or jug, then whisk to a smooth batter.
plain flour
eggs
milk
sunflower oilSet the batter aside to rest if you have time, or start cooking straight away.
Set a medium frying or crepe pan over medium heat and carefully wipe it with oiled kitchen paper.
sunflower oilWhen hot, pour in a little batter, swirl to coat the pan and cook the pancake for about 1 minute on each side until golden, keeping the cooked ones warm in a low oven as you go.
Serve with a sprinkle of sugar and a scattering of fresh raspberries and blueberries, or your favourite filling.
sugar
raspberries
blueberriesSubstitutions, timing tweaks — anything to remember next time.
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