Recipes
Recipes

Classic pancakes

Serve this basic pancake recipe with traditional lemon and sugar.

Serve this basic pancake recipe with traditional lemon and sugar.

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(57 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 11p per serving

Nutritional Information

Each 158g serving contains

Energy
1005kj
240kcal
12%
Fat
10.1g
Med
14%
Saturates
2.5g
Med
13%
Sugars
4.4g
Low
5%
Salt
0.5g
Med
8%
of your reference intake.
Typical energy values per 100g:
636kJ/152kcal

Ingredients

125g plain flour

Pinch of salt

2 large free-range eggs

350ml semi-skimmed milk

1 tbsp sunflower oil (plus extra for greasing)

To Serve

Caster sugar

Lemons

Method

1
Sift the flour and salt into a large bowl and make a hole in the centre. Break the eggs into the hole and add 75ml of the milk and the oil. Whisk the eggs, milk and oil using a wire whisk. Gradually draw in the flour, whisking all the time until you have a thick, smooth batter.
2
Gradually add the rest of the milk, whisking gently, until you have a smooth batter.
3
Crumple up a piece of kitchen paper and soak the end in oil. Use this to grease a small non-stick frying pan. Heat the pan, then pour in just enough batter to thinly coat the base of the pan, swirling it around to completely cover it.
4
Cook for about 30 seconds. Flip the pancake using a fish slice and cook the other side until golden. Slide onto a plate.
5
Repeat until all of the batter is used up, greasing the pan a little when needed.
6
Serve immediately with lemon juice and caster sugar.
7
Reheating tip: Stack them on an ovenproof plate and cover with foil. Reheat in the oven at 180C/160C Fan/Gas 4 for 10 minutes. Or cover the plate with clingfilm and reheat in the microwave on high for 1 minute.

For gluten-free pancakes, replace the flour with gluten-free flour. Make sure you stir the batter between each pancake, as gluten-free flour makes the mixture separate.


For dairy-free pancakes, replace the milk with either soya or almond milk.