In a large mixing bowl, combine the plain flour and salt. Create a well in the center.

In a separate jug, whisk together the eggs and sunflower oil until well-blended.

Pour the egg mixture into the well and gently mix in half of the milk, stirring to create a smooth batter free of lumps.

Gradually incorporate the remaining milk while whisking to ensure a smooth consistency. Let the batter rest for at least 30 minutes.

Heat a non-stick frying pan over medium heat and add a small knob of butter to coat the pan.

Pour a ladleful of batter into the pan, tilting it to spread evenly. Cook for 2-3 minutes until bubbles form before flipping.

Carefully flip the pancake and cook for an additional 1-2 minutes until the second side is golden brown.

Repeat the process with the remaining batter. Keep cooked pancakes warm covered with a kitchen towel.

Serve immediately with your favorite fillings, such as lemon and sugar or cheese and ham.