My mother would always make these traditional crepe style pancakes for pancake day, my husband loves them sprinkles with caster sugar with fresh lemon juice.
My kids, on the other hand, prefer American style pancakes, so every year I end up making both when it comes to flipping though it has to be traditional style!
175g self-raising flour
Pinch of salt
1. Mix the eggs and milk. Add the flour and salt into a large bowl. Beat the milk mixture into the flour mixture slowly forming a smooth batter.
2. Heat a tsp of oil in a heavy-based frying pan. Add enough batter to make a thin pancake, roughly the same size as the pan.
3. Cook for 1-2 mins on each side.
4. Whilst warm sprinkle with caster sugar and serve warm with fresh lemon juice and/or syrup.
My pancake recipe is actually better if you make the batter and place it in the fridge the day before cooking.