Pancakes

Ingredients

• 100g Flour
• 2 large Eggs
• 300ml Milk
• 1 tbls Sunflower Oil
• to serve Sugar
• to serve Raspberries
• to serve Blueberries

Instructions

1. Place the flour, eggs, milk, sunflower oil, and a pinch of salt into a bowl or large jug. Whisk until a smooth batter forms with no lumps. If time allows, let the batter rest for about 30 minutes, or begin cooking straight away.
2. Heat a medium frying pan or crêpe pan over medium heat and lightly wipe it with oiled kitchen paper. When the pan is hot, pour in a portion of batter and swirl to coat the base evenly.
3. Cook each pancake for about 1 minute on the first side until golden, then flip and cook for another minute on the other side. Keep cooked pancakes warm while you repeat with the remaining batter.
4. Serve warm with sugar, raspberries, and blueberries, or your favourite toppings. Once cooled, the pancakes can be layered with baking parchment, wrapped, and frozen for up to 2 months.

instructions_source: editorial-classic