Easy pancakes
- Cassie Best
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Makes 12
Easy
Prep: 10 mins
Cook: 20 mins
Plus optional standing
A star rating of 4.1 out of 5.891 ratingsRate
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Learn how to make the perfect pancakes every time with our foolproof easy crêpe recipe – elaborate flip optional
Freezable
Healthy
Low sugar
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g plain flour
-
2 large eggs
-
300ml milk
-
1 tbsp sunflower or vegetable oil
plus a little extra for frying
-
lemon wedges
to serve (optional)
-
caster sugar
to serve (optional)
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Nutrition: per pancake
-
kcal61
-
fat2g
-
saturates1g
-
carbs7g
-
sugars1g
low
-
fibre0g
-
protein3g
-
salt0.1g
low
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Method
-
step 1
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream.
-
step 2
Set aside for 30 mins to rest if you have time, or start cooking straight away.
-
step 3
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
-
step 4
When hot, cook your pancakes for 1 min on each side until golden, using around half a ladleful of batter per pancake. Keep them warm in a low oven as you make the rest.
-
step 5
Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.
Frequently asked questions
What is the best pan to make these pancakes?
For crêpes, you can use a non-stick frying pan, if you have one with sloped sides, that's good for sliding them out once cooked. A seasoned cast iron pan will work well for both American style and crêpes. Avoid stainless steel frying pans, as if you are not familiar cooking in them, the risk of sticking is quite high.
What should I do if the batter seems too thin/runny?
This classic pancake batter is supposed to be thin, like the consistency of single cream. However, if you’re looking for a slightly thicker crêpe batter then try our classic crêpes. For a much thicker and fluffy consistency, make our American pancakes recipe.
How much batter should I use per pancake?
For crêpes, use a ladle and pour enough into the pan, swirling it so that it just coats the bottom, if you are using a large pan, you can double the recipe. To make 12 crêpes as above, you will want to use a 18cm frying pan, measured over the base. For American-style use 2-3 tbsp of batter per pancake.
My pancakes are not cooking in the middle
You may be using too much batter for each pancake. Aim for a thin layer on the bottom of the pan to ensure it cooks evenly.
My batter is quite lumpy, how can I make it smoother?
Prevent lumps forming by slowly whisking the liquid into the flour. If you do get some lumps, whizz it in a food processor.
VIDEO
Improve your pancake skills with our how to make pancakes video and our how to flip a pancake video.
Recipe from Good Food magazine, February 2013
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A star rating of 4.1 out of 5.891 ratings
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