Some Tips about Pancakes

Don’t overwork the batter and you won’t need to rest it.
For a lump-free batter, start with the flour in a bowl and gradually beat in the eggs and liquid, keeping a smooth consistency. Once everything is mixed, stop beating.
To get fine, lacy pancakes, add only enough batter barely to cover the base of the pan.
To get really crisp edges, add a tiny bit less still — so that even when you tilt the frying pan to swirl the batter, it doesn’t quite reach the sides.
And remember, the first one you make will always be a bit dodgy.
All pancakes are good pancakes but the very finest are these simple, elegant, rum-scented crepes served with nothing but the sharp, fruity bite of lemon juice and the tickly crunch of sugar.
You can serve them with apple or quince compôte, with cream cheese and raisins, or with yoghurt and honey instead — but just remember that it’s Pancake Day, not Wild Experiments With Batter Day.