Prep Time:5 mins
Method
- Sift the flour into a large mixing bowl, make a well in the centre and then add the beaten eggs
- Use a balloon whisk to beat the eggs into the flour and gradually whisk in the milk until just smooth
- Brush a non-stick medium frying pan with the oil and when very hot pour in about 3 tablespoons worth of the batter
- Quickly tilt the pan from side to side to form a thick layer of batter and cook for one minute
- Flip the pancake over with a spatula and cook until the underside is slightly golden
- Continue with the rest of the batter, recoating the pan with oil when required