INGREDIENTS:
2 eggs
600 ml milk
240g all-purpose flour
Pinch of salt
Sunflower oil (for frying)
Filling:

Whipped cream
Strawberries
Sugar (optional, to taste)
Instructions:

In a large mixing bowl, crack the eggs and beat them lightly.
Gradually pour in the milk while whisking continuously to combine.
Sift the all-purpose flour into the bowl and add a pinch of salt.
Whisk the mixture until it forms a smooth batter with no lumps.
Heat a non-stick frying pan over medium heat and add a small amount of sunflower oil to grease the pan.
Once the pan is hot, pour a ladleful of the pancake batter into the pan, tilting the pan to spread the batter evenly.
Cook the pancake for 1-2 minutes on one side until bubbles start to form on the surface.
Carefully flip the pancake using a spatula and cook for another 1-2 minutes on the other side until golden brown.
Repeat the process with the remaining batter, adding more oil to the pan as needed.
Once all the pancakes are cooked, stack them on a plate and allow them to cool slightly.

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