5 tbsp milk
1 1/4 cups self-rising flour
2 tbsp sugar
1/2 tsp salt
1 tbsp vegetable oil
creme fraiche and ground cinnamon
Procedures : Whisk together the eggs and milk. Place the flour, sugar, and salt in a large bowl, make a well in the center, pour in the liquid and beat with a hand whisk until smooth.
Heat a little oil in a large nonstick frying pan. Gently drop large spoonfuls of the pancake mixture into the hot pan and cook for 2 minutes until crisp and golden. Carefully turn and cook for 1 minute until golden.
Transfer the pancakes to serving plates, dust with a little cinnamon and top with a dollop of creme fraiche.