When it comes to pancake day, I for one can not resist the excuse to have pancakes for dessert. Whether you like sweet or savoury pancakes, all you need to do is follow my step by step method.

Step by step to Perfect Pancakes

Step 1

Place the flour in a mixing bowl and make a well in the centre. Drop in the eggs and add a splash of milk.

Step 2

Using a balloon whisk or wooden spoon beat the egg and milk together, gradually incorporating the flour.

Step 3

Once all the flour has been incorporated, beat well to remove any lumps.

Step 4

Gradually beat in the remaining milk to produce a smooth batter.

Tip: Many cooks suggest that you let the pancake batter rest for 30 minutes before using. Personally, I don’t notice the difference between leaving it to rest or using it straight away, so I shall leave it up to you to decide.

Step 5

Heat a little oil in a frying pan over a medium heat and pour about 3 tablespoons of the batter into the pan.

Step 6

Quickly tilt the pan so that the batter coats the base of the pan in a thin layer of the batter.

Step 7

Cook for about 1 minute until the underside is golden, then flip over and cook the other side.

Step 8

Slide the pancake out of the pan onto a plate and cover to keep warm. I use a large saucepan lid or you could use foil.

Print Recipe

5 from 5 votes

Pancakes

Serve these pancakes with a sweet or savoury filling or simply with a squeeze of lemon juice and a sprinkling of sugar.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert, How to, savoury

Cuisine: British

Servings: 4

Calories: 168kcal

Author: Jacqueline Bellefontaine

Ingredients

metric – US cups

• 100 g plain flour (all purpose)
• 2 eggs
• 300 ml milk
• oil for frying

Instructions

• Place the flour in a mixing bowl and make a well in the centre. Drop in the eggs and add a little of the milk. Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
• Beat until smooth then gradually beat in the remaining milk.
• Heat a little oil in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tbsp of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan.
• Cook for about 1 minute until the underside is golden.
• Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
• Use as required.

Notes

Freeze: Pancakes freeze for up to 3 months. Wrap well. If you want to be able to defrost one or two at a time, separate the pancakes with baking parchment so the pancakes can be separated easily once frozen. Defrost before reheating. Reheat on a plate covered with foil in a warm oven or a few seconds in a microwave.

 

Nutrition information is calculated using an online nutrition database – is approximate and is meant as a guideline only. 

Nutrition

Serving: 2pancakes | Calories: 168kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 63mg | Potassium: 156mg | Sugar: 3g | Vitamin A: 240IU | Calcium: 101mg | Iron: 1.5mg

Tried This Recipe?I would love to know how you got on – Tag me on Instagram or Twitter @RecipeCrumbs or leave me a comment and rate the recipe below

How do you like your pancakes?

I am a lemon and sugar girl, my boys like maple syrup. Slices of banana and a few blueberries never go amiss. How do you serve yours? Perhaps you prefer savoury fillings. I would love to hear in the comments.

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