Sift 1 cup flour, 1 heaped tsp baking powder, 1 tsp sugar and a pinch of salt into a mixing bowl. Whisk 2 small eggs with 1 cup milk and add to the dry ingredients. The batter should be quite runny, like pouring cream, so add more milk if you need to.
Heat ½ tsp oil in a non-stick frying pan on high. Ladle some batter into the pan and quickly swirl it around to cover the surface. After about 30 seconds bubbles will start to appear on the pancake’s surface and the batter will no longer be runny. Flip the pancake and cook for 30 seconds on the other side.
Spread generously with Quercus Cinnamon Spiced Raw Honey and roll up. Serve with lemon wedges. You will never want to go back to cinnamon sugar!