Sift together the flour, sugar and baking powder. Whisk in the milk and eggs until you have a smooth batter. Cover the bowl with clingfilm and leave in the fridge for 20 minutes to rest. When the batter is chilled, spoon it into a large disposable piping bag.
Cut the end off the piping bag to leave a hole 6mm in diameter. Heat a large frying pan over a medium high heat and lightly brush with oil. Pipe the batter into rounds about 6cm across, cooking a batch at a time without crowding the pan.
Cook for roughly 45 seconds until bubbles start to appear on the surface and the underside is lightly browned, then flip over and cook for a further 45 seconds. Remove from the pan and set aside on a plate lined with greaseproof paper, keeping warm until all the pancakes are cooked. Serve warm with your choice of dips.