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Put all the ingredients, except the oil, into a blender and season well with salt and pepper.
Blend on high until the mixture is a thin smooth pancake batter. You can add a splash more milk if your batter feels too thick.
Heat 1 teaspoon of oil in a roughly 24cm non-stick frying pan over a medium heat.
Add a small ladle of the batter to the pan. Working quickly, swirl the pan around so the batter covers the base, and cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds.
Repeat for the rest of the batter, adding a little more of the oil each time.
Stack on a plate with a layer of baking paper in between each one and keep warm in a low oven.
Top with your favourite sweet or savoury combinations.