This is a favorite recipe of mine, because these pancakes are so simple to make and requires very few ingredients.
100 g flour
300 ml milk
1 tbsp sunflower oil plus extra for frying
Put the flour and a pinch of salt into a large mixing bowl and make a well in the center. Crack the eggs into the middle, then pour in about 50 ml milk and 1 tbsp oil. Start whisking from the center, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Stack the pancakes as you make them between sheets of grease proof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
To serve, sprinkle each pancake with freshly squeezed lemon juice and slice of strawberries, fold in half, then add whip cream on top.