All you need:
125ml (¼ cup) granulated sugar
10ml (2 tsp) ground cinnamon
100g plain flour
300ml (10 fl oz) milk
15ml (1 tbsp) sunflower or vegetable oil, plus extra for frying
1. Mix the sugar and cinnamon and set aside.
2. Sift the flour into a large bowl and make a well in the centre. Crack the eggs into the well and whisk the mixture together. Gradually whisk in the milk until you have a smooth batter. Stir the oil into the pancake batter.
3. To get the right thickness, heat the pan over a moderate heat, and 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 seconds. 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 seconds and will be ready to turn. Flip over and cook for a further minute. Transfer to a plate and keep warm. Repeat with the remaining batter to make 8 pancakes.
4. Sprinkle the cinnamon and sugar liberally over each pancake and roll tightly. If the pancakes are stacked and kept warm, the sugar will slowly melt. This will be the best time to eat them.
You can also throw in your own variations like adding strawberries or chocolate…