Pancakes

Measure the flour into a bowl, make a well in the centre and add the eggs. Whisk, drawing in the flour. Continue whisking, pouring in the milk a little at a time and gradually drawing in all the flour. Whisk until smooth. Set aside to stand for about 30 minutes, so that the starch grains may absorb the liquid and swell.
Ladle enough batter into a greased hot pan to cover the base, tilting the pan so that the batter spreads evenly. Cook over medium heat for 60 seconds or until golden underneath. Loosen the edge with a palette knife and flip the pancake over. Cook the other side of the pancake for 30 seconds or until golden. Slide on to a plate. Reheat the pan and oil it again before making the next pancake. Makes 8-12.