Pancakes

• Flour3½ oz
• Eggs2 large
• Milk1¼ cups
• Sunflower Oil1 tbls
• Sugarto serve
• Raspberriesto serve
• Blueberriesto serve

Instructions

1. 1

   Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

2. 2

   Set aside for 30 mins to rest if you have time, or start cooking straight away.

3. 3

   Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

4. 4

   When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

5. 5

   Serve with lemon wedges and sugar, or your favourite filling.

6. 6

   Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.