Sift together all the dry ingredients in a big mixing bowl.
In another bowl, beat the eggs and the milk together with a stick blender till well-mixed, then mix in with the dry ingredients. Beat with a stick blender for at least 4-5 minutes until absolutely smooth.
Now beat in the brandy, and then, while mixing, pour in the sunflower oil slowly while the stick blender is running at full speed, for another 3-4 minutes.
Leave to stand for at least an hour.
The pancakes are at their best made from this batter by the next day only.
Pour left-over batter into a large plastic bottle via a funnel, and keep closed in the fridge. The batter will keep well for up to 5 days.Recipe reprinted with permission of Big Big Joe. To see more recipes, click here.