125 g plain flour
1/4 teaspoon salt
2 eggs
2 tablespoons vegetable oil
200 ml milk
oil; for frying
Place all the ingredients in a blender or food processor and blend until smooth and creamy. Leave the batter to stand for 30 minutes before using it, then beat it again lightly. To fry the pancakes, set a small frying pan over a low heat and brush the inside with oil. When the pan is hot, pour in about 2 tablespoons of batter – enough to coat the bottom of the frying pan thinly – and swirl it round so that the base of the frying pan is covered. Fry for a minute or two, until the base of the pancake is cooked, then using a palette knife or fish slice, quickly flip the pancake over to cook the other side. When that’s done, lift out the pancake and put it on a plate while you make the rest. Brush the frying pan with oil before making each pancake, and pile them up on top of each other on the plate as they’re done.