Sift the plain flour and a pinch of salt into a large mixing bowl.
Make a well in the center of the flour and crack the eggs into it.
Pour about 50ml of the milk and the tablespoon of oil into the well.
Start whisking from the center, gradually drawing the flour into the eggs, milk, and oil. Once all the flour is incorporated, gradually add the remaining milk, whisking continuously until you have a smooth batter. The consistency should be similar to single cream.
Rest the Batter:
Leave the batter to rest for at least 30 minutes. This helps the flour to absorb the liquid fully, giving you a better texture.
Cooking the Pancakes:
Heat a small amount of oil in a non-stick frying pan over medium heat. Swirl the oil around to coat the bottom of the pan.
Pour a ladleful of batter into the pan, tilting the pan to spread the batter evenly and thinly.
Cook for about 1 minute or until the edges start to lift and the bottom is golden brown. Flip the pancake using a spatula and cook the other side for another 30 seconds to 1 minute.
Transfer the cooked pancake to a plate and repeat with the remaining batter, adding a little oil to the pan as needed.
Serve:
Traditionally, British pancakes are served with a sprinkle of sugar and a squeeze of lemon juice. However, you can also enjoy them with your favorite toppings, such as Nutella, fresh fruits, or syrup.
Tips:
Ensure your pan is properly heated before adding the batter.
If you find the batter too thick, you can add a little more milk to achieve the desired consistency.
Stir the batter occasionally between cooking pancakes to keep it smooth.