Place the flour in a mixing bowl and make a well in the centre. Drop in the eggs and add a little of the milk. Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
Beat until smooth then gradually beat in the remaining milk.
Heat a little oil in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tbsp of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan.
Cook for about 1 minute until the underside is golden.
Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
Use as required.
Freeze: Pancakes freeze for up to 3 months. Wrap well. If you want to be able to defrost one or two at a time, separate the pancakes with baking parchment so the pancakes can be separated easily once frozen. Defrost before reheating. Reheat on a plate covered with foil in a warm oven or a few seconds in a microwave.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.