Thin, crêpe-style pancakes have a bit of a reputation for being tricky, but I think that’s because a lot of us only make them once a year. Confidence is the most important ingredient: the more you make, the better they’ll be. They’re great, quick breakfast fare and in our house we have them at least once a week. I like to eat them with a light dusting of sugar and a squeeze of lemon juice, but we also top them with sliced banana and honey, with fridge jam, or sometimes with a slosh of maple syrup.
The 30-minute rest is important (without it, your pancakes may be a bit wet). If we are thinking ahead, we often make the batter the night before and leave it in the fridge overnight. It won’t keep for more than 48 hours though; i.e. two breakfasts in a row, tops.