100g plain flour
2 large eggs
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges, to serve (optional)
Syrup or caster sugar, to serve (optional)
Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges and syrup of your liking or your favourite filling. Once cold, you can layer the pancakes then wrap in cling film and freeze for up to 2 months.
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