Break the eggs into a blender. Add the milk, flour, groundnut oil and salt and blitz to a smooth batter.
Transfer to the fridge and leave to rest for 30 minutes.
Heat a 20-22cm non-stick pan or crepe pan. Drizzle a little oil into the pan, wipe it around with kitchen paper and put the pan back over a medium heat.
Pour a small ladleful of batter into the pan and tilt it to spread the batter thinly and evenly over the base. Leave the pancake to cook for 30 seconds or until it starts to colour around the edges.
With a palette knife, ease the edge of the pancake away from the pan. Shake the pan gently to loosen the bottom of the pancake and then flip it over. Cook for another 30 seconds before turning on to a plate.
Serve immediately - or if you are making the pancakes ahead, stack them on a plate and cover with cling film.
While the pancake is still warm, pour over some lemon juice, sprinkle with a little demerara sugar, fold or roll up quickly and enjoy.
Or for a more indulgent treat, drizzle a warm pancake with maple syrup, fold or roll it and enjoy with a dollop of vanilla ice cream or mascarpone.
To re-heat pancakes:
Warm in the oven at 180˚C/160˚C fan/Gas 4 for 10-15 minutes from cold or 5-10 minutes from room temperature.
Cover a stack of pancakes with cling film, pierce the film and microwave for 1 minute on High.