Instructions: Sift dry ingredients into a bowl, add eggs, milk and oil and whisk to form a smooth batter, free of lumps. Batter should roughly have consistency slightly thicker than cream. Allow to stand for 20 minutes.

Heat a suitable pan and melt a small knob of butter. Pour 1/2 cup of batter into pan, swirling batter around pan to form a circle about 15 cm and 1/2 cm thick. Cook over low-medium heat until light golden on base and bubbles appear on top. Turn pancake and cook on other side. Remove from pan and stack on a plate.

Repeat with remaining batter.

Note:
Some pan are just not suitable for pancake making. If you find that the batter consistently sticks then try another pan.

Serve with maple syrup, jam, lemon juice and sugar, or your favourite topping, with ice cream and/or cream.

My interpretation of a pancake is a thicker, aerated version of the classical French style crepe.

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