Pancakes

Ingredients

• 2 eggs
• 2 tbsp sugar
• ⅓ tsp salt
• 2 tbsp sunflower oil, plus extra for frying
• 400 ml milk
• 130 g all-purpose flour

Any temperature ingredients are fine — either room temperature or fridge-cold.

Instructions

1. Mix the base ingredients: in a bowl, whisk together the eggs, sugar, salt and sunflower oil until combined.
2. Add milk: pour in the milk and whisk again until the sugar and salt are fully dissolved and the mixture is smooth.
3. Add flour: gradually add the flour in portions, whisking continuously to avoid lumps, until the batter is thin and smooth.
4. Rest the batter: let it rest at room temperature for about 10 minutes so the pancakes don't tear.
5. Heat the pan: preheat a frying pan over medium-high heat and lightly brush it with sunflower oil.
6. Cook pancakes: pour a ladle of batter into the pan and tilt the pan to spread it thinly. When the edges turn brown, flip and cook the other side briefly.