Sift the flour into a bowl and make a well in the centre.
Add the eggs and whisk, using a hand-held electric whisk, while gradually adding the milk and bringing the flour into the batter. Leave to stand for 10 minutes.
Heat a small frying pan over a medium heat. Lightly oil the pan by wiping it with an oiled piece of kitchen paper.
Pour a generous tablespoon of the batter into the pan and roll it around to completely coat the base of the pan. Cook for 3–4 minutes then turn over and cook the other side for 2–3 minutes.
Place on a piece of baking paper and keep warm. Repeat with the remaining batter to make 8 pancakes.
Grate the orange rind, then segment the oranges, catching the juice. Pour the juice into another pan, add the segments and rind and warm through. Pour over the pancakes to serve, with a sprinkling of sugar.