Step 1

Place the flour and sugar in a mixing bowl and mix together thoroughly.

Step 2

Measure out the milk in a measuring jug and add the eggs. Use a balloon whisk or fork to mix the milk and eggs together thoroughly.

Step 3

Pour the liquid into the flour slowly, whisking constantly to ensure the flour and liquid are well combined. You should end up with a smooth thick pancake batter.

Step 4

Put 1 teaspoon of oil in a large frying pan and place on a medium heat for 1 minute, swirl the oil so it evenly coats the base of the frying pan and put the frying pan back on the heat.

Step 5

Pour 1 tablespoon (See Note of pancake batter into the frying pan and use the spoon to shape it into a nice circle shape. Repeat 3 times so you have 4 small pancakes in your frying pan.

Step 6

You should allow each pancake to cook for approximately 1 minute on the first side. In reality, by the time you have shaped the fourth pancake, it will probably be time to flip the first one.

Step 7

Using a spatula or fish slice* (See Note lift up one edge of the first pancake to see if it is looking nicely cooked / a medium golden brown.

Step 8

When the pancake is cooked nicely on the bottom, use the fish slice / spatula to turn the pancake over.

Step 9

Cook each pancake for about 30 seconds on the second side – or until golden brown and cooked through.

Step 10

Again, you can use a fish slice or spatula to lift up a corner and check it is nicely browned.

Step 11

When each pancake is cooked, use the spatula / fish slice to lift it out onto a plate and place the frying pan back over the heat. (See Note 3.)

Step 12

Pour in about ½ a teaspoon of oil and swirl. Put the pan back on the heat and immediately repeat the above process to make the second batch of pancakes.

Step 13

Continue until you have used up all the pancake batter.

Step 14

Serve the pancakes the traditional way with jam and butter… Alternatively you can serve them with honey and/or yogurt and/or berries… or any other toppings of your choice!