Beat together the eggs, 600 ml (2½ cups) of milk, and oil until well combined.
600-700 ml milk, 2 eggs, 30 ml vegetable oil
Sieve the flour and salt into a large bowl. Slowly add the milk mixture to the flour, whisking to prevent any clumps from forming. OR - place all the ingredients into a blender and blitz together until a thin smooth batter has formed. Allow the pancake mixture to rest for 30 minutes.
250 grams plain flour, ½ teaspoon table salt
Stir through the batter, if it has thickened up, add some more milk until the batter is back to its pouring consistency.
Heat a non-stick 30cm frying pan over low to medium heat. Using a ⅓ cup measurer, pour the batter into the centre of the pan, spreading it to the edges. This can be done by picking up the pan and swirling the batter, or by using a plastic or silicon bench scraper lightly over the surface of the pancake.
Cook on one side until the batter has just become solid, then flip over for another 30 seconds to a minute.
Serve the pancakes with your favorite filling. For traditional pannekoek, combine the sugar and cinnamon sugar, then sprinkle over the entire pancake before rolling up and serving.
½ cup light brown sugar, 2-3 teaspoons ground cinnamon, Fresh lemon juice