Ingredients:
250g plain white flour, sifted
600ml milk
2 eggs
pinch of salt
1/2 tsp of vanilla paste
finely-grated zest from half a small lemon
100ml of oil, for frying
Method:
Whisk together all the ingredients (except the oil) in a large bowl until you have a smooth batter.
When the pan is hot, place a shallow non-stick frying pan, or non-stick pancake pan over medium heat. Put the vegetable oil in a shallow dish. Dip kitchen paper in this and use to lightly grease the frying pan.
Ladle out enough of the batter to thinly cover the base of the pan (which should be around 16-20cm in diameter). Tilt the pan so the batter evenly coats the base.
Cook the resultant pancake for about one minute, until it’s golden on the base, then using a metal or wooden spatula flip the pancake over and cook for about 30 seconds on the other side, or until golden.
Slid the pancake onto an warmed plate and repeat the above procedure until all the batter has been used up.
Serve with your preferred accompaniment (eg lemon juice, sugar, jam, honey etc).
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