Mix flour (I use self raising flour), eggs and milk to a liquid the consistency of double (heavy) cream. (I suggest put in the flour first, then add eggs till its a softish mix, then add milk to make it more like double cream.) (this is the pancake batter) let it rest for a while then heat fat in a pan (butter or oil) so it coats the pan but pour off any excess. Make sure the oil is good and hot but not burning. Pour the batter in to cover the base of the pan, pour out any excess. Cook over the heat, you will see the batter bubble and dry out. When it’s dry use a spatula to turn it over. It should hold together and look like the photo. Tip out on a plate, add sugar or sweetener and lemon juice squeezed over the top. Make sure you don’t allow the oil to burn while transferring the pancake, add a bit more fat then pour in more batter. Cook again. Keep going and stacking till the batter runs out. Enjoy. (you can also add banana or chocolate). Amounts of ingredients vary depending on how many pancakes you want to eat.