Pancake is always a beautiful breakfast menu, having these condiments in the pancake batter give this quick meal a distinct taste.
In a small bowl, whisk the eggs thoroughly and set aside.
Sieve the flour in a separate medium-sized bowl.
Pour in the milk to form a smooth batter.
Gently fold in the whisked eggs, sugar, salt and milk to form a smooth, runny batter (the more milk/eggs you add, the thinner your pancakes will be).
Add the chopped pepper and onions and mix to incorporate.
Heat a non-stick frying pan and add a little butter/margarine or vegetable oil; spread evenly over the bottom of pan.
Pour 2 to 3 tablespoons of batter into the pan and swirl to spread evenly.
Cook for 1 minute and flip over for a further 30 seconds.
Transfer to a plate and repeat the process until the batter is used up.
Serve hot with any beverage.