Preparation time: 5 minutes plus standing time
Cook time: 10-15 minutes
- 100 g (4 oz) plain flour
- Pinch of salt
- 2 large eggs
- 200 ml (4/5 cup) milk
- Filippo Berio Mild & Light Olive Oil for frying
- Lemon juice and superfine sugar, to serve
Sift the flour and salt into a bowl, add the eggs and beat well with a balloon whisk until smooth. Gradually add the milk, whisking all the time until a smooth batter is formed. Leave to stand for at least 10 minutes.
Heat a little oil in a non-stick frying pan, add 2-3 tbsp of the batter to the pan, tilting it so that it coats the base of the pan evenly and thinly. Cook for 2 minutes or until the base is golden. Flip or turn over the pancake and cook for a further 1-2 minutes. Transfer to a plate and keep warm. Make a further 7 pancakes in the same way.