1. Put the flour in a mixing bowl. Beat together the eggs, milk and melted butter in a jug, then slowly whisk into the flour until smooth. Pour the batter into the jug.
2. Heat a large, nonstick 28cm frying pan over a low-medium heat and brush with a little oil. Once hot, pour in enough batter to just coat the base of the pan then cook for 1-2 mins, until bubbling and the edges are curling. Flip, then cook for another 1 min or until golden. Cover with foil to keep warm then repeat with the remaining batter.
3. Meanwhile, fry the sausages in a separate frying pan to pack instructions. Once all the pancakes are made, add 1 tbsp oil to the empty pan and increase the heat to medium-high. Fry the onions for 6-8 mins, stirring often, until softened.
4. Divide the fried onions between the pancakes, top each with a sausage and roll up. Serve with mustard and ketchup drizzled over, if you like.
Tip: Freeze unfilled pancakes.
See more Savoury pancake recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.