1 In a small bowl, whisk together flour and milk until mixture is smooth. Let rest for 30 minutes.
2 Whisk eggs, salt to taste and 1 tablespoon oil into flour mixture. If there are lumps, strain the batter through a sieve.
3 Heat a large pan (26 cm diameter) (approximately 10 inches in diameter) and brush with a little oil.
4 Pour about 1/8 of the batter into the pan. Cook until golden brown on both sides, flipping once. Remove from pan and repeat with remaining batter.
5 Stack the pancakes and let cool completely. Cover with plastic wrap and store in the refrigerator until ready for use.