Add the eggs and milk to a bowl and briefly whisk until combined. Sift in the flour and whisk until smooth and free of lumps. Let the batter rest for about 10 minutes.

Heat a pan over medium-high heat. Pour the oil into a small separate bowl, dip a silicone brush into it, and lightly grease the pan. Add one-sixth of the batter (about 2–3 tablespoons) to the pan, swirl the pan to spread the batter evenly, and cook the pancake over medium-high heat.

Once small bubbles form on the surface of the pancake and the underside can be lifted easily, carefully flip it with a spatula and cook for another 1–2 minutes on the other side.

Remove the pancake from the pan and repeat the process for the remaining five pancakes, or until all the batter is used up.