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Basic pancakes

Pancakes with tinned pears and syrup sauce

Basic pancakes

Name: Basic pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Makes 8 medium pancakes
Cuisine: French
Ingredients: 100g plain flour; 2 eggs; 300ml/½ pint semi-skimmed milk; 1 tbsp vegetable or sunflower oil plus extra for frying

Jane Hornby

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Makes 8 medium pancakes

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 3.9 out of 5.6 ratingsRate

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Step-by-step guide to making the perfect pancakes for Shrove Tuesday – or any night of the week

Easily doubled

Freezable (Can be frozen (pancakes only))

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Ingredients

Nutrition

Units:

MetricUS

100g plain flour
2 eggs
300ml/½ pint semi-skimmed milk
1 tbsp vegetable or sunflower oil

plus extra for frying

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Nutrition: per pancake excluding topping

kcal128
fat7g
saturates1g
carbs11g
sugars2g
fibre0.4g
protein4g
salt0.1g

low

Method

step 1

Put the flour in a large bowl and make a well in the centre. Crack the eggs into the well, pour in a splash of the milk and, using a balloon whisk or wooden spoon, start to stir from the centre of the bowl, drawing the flour into the eggs and milk. Beat the mix until smooth (get any lumps out now while it’s thick), then stir in the rest of the milk until it’s the consistency of single cream. Stir in the oil. The batter will keep covered in the fridge for up to a day at this point. Stir well before you use it.
step 2

Put a non-stick frying pan or crêpe pan (one with a 20-23cm base is ideal) over a medium heat. Pour 1cm oil into a heatproof jug and keep it to hand. Add a drop of oil to the pan, swirl it around, tipping any excess back into the jug. Pour in a ladleful of batter, tilting the pan and swirling the batter to give a thin, even layer. Leave the pancake alone for 30 secs, no prodding, or until it starts to colour around the edge. Don’t crank up the heat if this takes longer – as you’ll scorch the bottom of the pancake and it won’t flip well.
step 3

With a fish slice or palette knife, ease the edge of the pancake away from the pan, then loosen underneath. Check that the bottom is golden, then turn it over in one quick movement or give it a flip. Cook for another 30 secs before turning out onto a plate. Eat straight away. If you’re making ahead, stack the pancakes on a plate and cover with cling film. Pierce the film, then reheat in the microwave on High for 1 min or until piping hot.

RECIPE TIPS

MAKING A TOPPING

To make Sticky vanilla apricot pancakes, warm half a bottle of ready-made toffee sauce in a small saucepan. Tip in 400g can of apricot halves, well-drained, with a drop of vanilla extract or seeds from half a vanilla pod. Serve over pancakes with softly whipped cream and a sprinkling of toasted flaked almonds.

Recipe from Good Food magazine, February 2006

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A star rating of 3.9 out of 5.6 ratings

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