Ingredients

Instructions

1Add eggs, flour, milk, sugar/salt, and melted butter/sunflower oil to a large bowl, jug, or food mixer and whisk until the batter is smooth

2 Heat a non-stick pan or skillet and add a teaspoon of butter or oil until it’s heated (it should foam/bubble when ready)

3 Once your pan is heated, add a ladle full of your pancake batter

4 Ensure you swirl or tilt your pan for an even spread of the mixture. Note: you don’t want the pancakes to be too thick so if there’s excess then pour back into your jug or bowl

5 Cook for around 30-45 seconds until golden in colour underneath. Check carefully using a palette knife to ensure your pancake is ready and not undercooked or burning

6 Once golden on the underside, you’ll need to flip your pancake over carefully either by using a palette knife or by using the pan to do so combined with some quick wrist action – if you’re feeling brave enough. Smooth out any folds. Note: young people should be supervised carefully throughout, but during this step in particular

7 Cook for another 30 - 45 seconds. Once cooked, tip out on to a plate and serve with your favourite toppings

8 Repeat the above process until you run out of batter. Pancakes can be cooled, wrapped and frozen for use within a month