Easy Pancakes

In a mixing bowl, sift the flour and add a pinch of salt.

Make a well in the centre of the flour and crack the eggs into it.

Gradually pour in the milk while whisking continuously to avoid lumps.

Whisk until you have a smooth batter with no lumps. The consistency should be similar to heavy cream. If it’s too thick, you can add a little more milk.

Let the batter rest for about 30 minutes. This step is optional but allows the flour to absorb the liquid and gives you a smoother batter. If you’re in a hurry, you can skip this step.

Place a frying pan or skillet over medium heat.

Add a small amount of butter or oil to coat the bottom of the pan.

Once the pan is hot, pour a ladleful of batter into the centre of the pan.

Quickly swirl the pan to spread the batter into a thin, even layer.

Cook the pancake for about 1-2 minutes, or until bubbles start to form on the surface.

Use a spatula to carefully flip the pancake and cook for another 1-2 minutes on the other side, until golden brown.   

Transfer the cooked pancake to a plate and repeat with the remaining batter, adding more butter or oil to the pan as needed.

Serve the pancakes hot with your choice of toppings. Traditional toppings include lemon juice and sugar, but you can get creative with maple syrup, Nutella, jam, whipped cream, or fresh fruit.

Roll or fold the pancakes and enjoy!