- 150 g Flour (Plain)
- 375 mL milk
- 2 T sugar
- 1 pinch salt
- 2 eggs
In a large bowl, add flour, milk, sugar, and salt. Whisk them all together until smooth. Add the eggs and whisk well again.
For best results, refrigerate batter overnight. If you don't have time, skip that step, they'll still be great.
Heat a skillet on medium-high heat, or use an electric griddle on 400F/200C/Gas 6. Pour batter into thin pancakes onto hot buttered skillet. When one side is lightly browned, flip it and cook the other side (it only takes a minute or two per side).
Roll them up like a crepe filled with jam, or stack them up like regular pancakes and serve with butter and syrup.