Pancakes

Ingredients

• 100 gFlour
• 2 pcsEgg
• 300 mlMilk
• 1 tbspSunflower oil
• 1 pinchSalt
• 30 gSugar
• 125 gRaspberry
• 125 gBlueberry
• 1 pcsLemon

Instructions

1. 1

   Make the batter

   • Put the flour, eggs, milk, 1 tbsp sunflower oil and a pinch of salt into a bowl or large jug.
   • Whisk to a smooth, thin batter without lumps.
2. 2

   Optional rest

   • If you have time, let the batter rest for 30 minutes to make lighter pancakes. Otherwise, proceed immediately.
3. 3

   Cook the pancakes

   • Heat a medium frying pan or crepe pan over medium heat.
   • Wipe the hot pan lightly with oiled kitchen paper (about 1 tsp oil).
   • Pour a small ladle of batter and cook about 1 minute per side until golden.
   • Keep cooked pancakes warm in a low oven while you finish the rest.
4. 4

   Serve

   • Serve with lemon wedges and sugar, or top with raspberries and blueberries.
   • To freeze: layer cooled pancakes between baking paper, wrap in cling film and freeze up to 2 months.