Easy pancakes
- Published: 25 Jan 21
- Updated: 18 Mar 24
Anyone can give our easy pancakes a go and get flippin’ fantastic results. Here’s how to make the perfect pancake this Pancake Day.
Now find your perfect packcake topping from our top 10…
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Serves 8
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Takes about 20 minutes to make, plus resting the batter
Ingredients
- 125g plain flour
- 1 medium egg, beaten
- 275ml-300ml milk
- Vegetable or sunflower oil, for frying
Method
- To make the batter, sift the flour with a pinch of salt into a large bowl. Make a well in the centre, pour in the egg and slowly whisk in enough milk to make a smooth batter, the consistency of pouring cream. Rest for at least 20 minutes.
- Heat about a 28cm crepe pan or a smaller heavy-based frying pan over a medium heat. When hot, dip some kitchen paper in the oil and wipe across the surface of the pan. Add a small ladleful of batter and tilt the pan to swirl the batter evenly and thinly. Cook for 1-2 minutes, until the pancake is golden underneath.
- Loosen all around the pancake with a palette knife. Flip over and cook for a further minute, until golden. Slide out onto a plate and repeat to finish up the batter – oil the pan between each pancake.
- Serve the pancakes with lemon wedges to squeeze over and sprinkle with caster sugar.
- Recipe from March 2007 Issue
Nutrition
For 1 large pancake
- Calories
- 209kcals
- Fat
- 8.7g (1.9g saturated)
- Protein
- 7.2g
- Carbohydrates
- 27.5g (3.7g sugars)
- Salt
- 0.1g
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