Perfect pancakes

  • Serves 8
  • Takes about 20 minutes to make, plus resting the batter
  • Easy
Quite simply the definitive pancake recipe. Let us take you by the hand and lead you to food bliss with this foolproof recipe.

Nutritional info per serving

For 1 large pancake

  • Calories209kcals
  • Fat8.7g (1.9g saturated)
  • Protein7.2g
  • Carbohydrates27.5g (3.7g sugars)
  • Salt0.1g

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  • 125g plain flour
  • 1 medium egg, beaten
  • 275ml-300ml semi-skimmed milk
  • Vegetable or sunflower oil, for frying


  1. 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.
  2. 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.
  3. 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.
  4. Serve the pancakes with lemon wedges to squeeze over and sprinkle with caster sugar.

From March 2007

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