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Add the milk, eggs, flour, sugar and baking powder (in that order) to a blender, and blend until smooth, scraping down the sides once or twice. Transfer the batter to a lidded storage container and refrigerate overnight.
If you don’t have a blender, beat the eggs and whisk in the milk, then sift the flour and baking powder together and gradually add the flour mixture and sugar to the liquids, stirring gently with a whisk until incorporated, then pass the mixture through a sieve before refrigerating.
When you’re ready to cook the pancakes, heat a non-stick frying pan over low-medium heat. For perfect, even colour, don’t add butter or oil to the pan (see notes). And if you want a faster pancake production line, heat 2 or 3 pans.
Ladle in about 80g to 100g of batter and cook the pancake for 3 to 4 minutes, until it has risen and about half the surface is covered with bubbles. Flip and cook for another 2 to 3 minutes, until cooked through to the centre.
Repeat with the remaining batter, keeping it in the fridge between batches so it stays thick and cold.
Serve the warm pancakes with a pat of butter and maple syrup, with some whipped cream on the side.