Ingredients

1 cup self-raising flour
  (or cake flour & 1½ tsp baking powder)
½ tsp salt
2 large eggs
250ml milk
1 Tbsp light olive oil
butter, for frying & spreading

For the Cinnamon Sugar
1-2 tsp ground cinnamon
1 cup white sugar
1 lemon, cut into wedges

Method

For the Cinnamon Sugar
Mix the cinnamon & sugar together in a small bowl. Use 1-2 tsp per pancake.

For the Batter
Sift the flour & salt into a mixing bowl.
Whisk in the eggs & milk to make a smooth batter.  Chill the batter for at least 1 hr.
Just before making the pancakes, stir the oil into the batter.

Heat a frying pan until hot & lightly coat with butter.
Pour in a thin layer of batter while continually swirling for the batter to cover the bottom of the pan.
Once bubbles appear on the surface, flip the pancake over & brown the other side.
For each pancake made, spread with butter, sprinkle with cinnamon sugar & roll.  Butter the top & sprinkle with a little cinnamon sugar.  Place on a serving plate in a low oven to keep warm.
Repeat for the remaining pancakes.

Garnish with lemon wedges and serve.

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Variations

Roll up the pancakes with other fillings:
* Sweet Filling: Black Cherry Sauce & top pancake rolls with Ice-cream.
* Savoury Filling: Bolognaise Sauce & top pancake rolls with grated Cheddar cheese.