Put the flour, eggs, milk 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
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 (see Step 3, above) 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. Once cold, you
can layer the pancakes between baking
parchment, then wrap in cling film and
freeze for up to 2 months.