Classic pancakes
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Makes 8 pancakes
Easy
Total time: 30 mins
Ready in 20-30 minutes
A star rating of 4.2 out of 5.54 ratingsRate
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You can use this foolproof classic batter recipe to create a base for sweet or savoury pancakes
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Cointreau pancakes
A star rating of 5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g plain flour
-
1 large egg
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300ml milk
-
oil
or melted butter, for frying
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Nutrition: per serving
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kcal117
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fat7g
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saturates4g
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carbs12g
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sugars0g
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fibre0g
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protein3g
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salt0.2g
low
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Method
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step 1
Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
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step 2
Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
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step 3
Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
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step 4
If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
RECIPE TIPS
MAKING AHEAD
You can store the made pancakes in the fridge, wrapped in foil, for up to 2 days - just reheat before use.
Recipe from Good Food magazine, March 2003
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A star rating of 4.2 out of 5.54 ratings
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