Sieve the flour into a bowl
Make a well in the centre and add the eggs
Add a little milk and gradually begin to incorporate the egg and milk with a whisk
Slowly add more milk as you continue mixing until all the milk has been used up
Whisk for a couple of minutes to ensure you have a smooth batter
Leave to rest for 30 minutes if you can
Heat a small knob of butter in a 20cm frying pan, let it get hot enough for the batter to sizzle when poured in
Pour in about 2 tablespoons of batter and swirl it round the pan to the edges
Cook for about 60 seconds
Use a fish slice to lift it up and check if it is brown
Then flip over - using the fish slice - or by tossing your pancake - your choice!
Serve immediately or keep warm by placing kitchen roll or greaseproof paper between each pancake.
Keep in an oven on a low heat - but the sooner served, the better your pancakes will taste!!