We have american style pancakes all the time – but on pancake day we simply must have the more traditional crepe style ones. Hubby cooks them as he is braver with the flipping!!
100g plain flour
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
Whisk the oil, milk and eggs together and slowly add to the flour and salt, whisking all the time until smooth.
Wipe an oiled kitchen paper over your non-stick pan and heat it up nice and hot. Pour pancake mixture into the pan until you have a thin covering. When it has cooked (literally a minute or two) you can flip it over and cook the other side for a few more seconds.
Served traditionally in our house with lemon juice and white sugar.