In a large bowl, sift together the flour, sugar and baking powder. Then 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 form the pan and set aside on a plate lined with greaseproof paper, keeping warm until all the pancakes are done. Serve warm (but not too hot to hold) with your choice of dip,s such as jam, honey or maple syrup.