Whisk the milk and eggs in a jug, then set aside. Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine. Make a well in the centre and gradually pour in the milk and egg mixture. Beat well. Brush a nonstick frying pan with a little vegetable oil and place over a medium heat. When the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approx 10cm (4in) in diameter. Cook until bubbles start to form, then flip the pancake over and cook the other side until golden. Serve with a drizzle of maple syrup, if you like. See more Breakfast recipes