Ingredients
100g flour
2 massive eggs
300ml milk
1 tbsp helianthus or oil, and a bit further for preparation
Lemon wedges to serve (optional)
caster sugar to serve (optional)
Method
STEP 1
Put 100g flour, two massive eggs, 300ml milk, one tbsp helianthus or oil, and a pinch of salt into a bowl or massive jug, then whisk to a sleek batter.
STEP 2
Set aside thirty minutes to rest if you've got time, or begin cookery instantly.
STEP 3
Set a medium cooking pan or crepe pan over medium heat and punctiliously wipe it with some oiled room paper.
STEP 4
When hot, cook your pancakes for one min on all sides till golden, keeping the heat in a very low kitchen appliance as you go.
STEP 5
Serve with lemon wedges and castor sugar, or your favorite filling. Once cold, you'll be able to layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.
