Easy pancakes

Easy pancakes
  • Serves icon Serves 8
  • Time icon Takes about 20 minutes to make, plus resting the batter

Such an easy and simple pancake recipe. Flip up the perfect pancake every Pancake Day, for lazy weekend brunches or ideal for tea after school.

Nutrition: per serving

Calories
209kcals
Fat
8.7g (1.9g saturated)
Protein
7.2g
Carbohydrates
27.5g (3.7g sugars)
Salt
0.1g
Calories
209kcals
Fat
8.7g (1.9g saturated)
Protein
7.2g
Carbohydrates
27.5g (3.7g sugars)
Salt
0.1g

For 1 large pancake

Ingredients

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

Method

  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.

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