- March 2007
- Serves 8
- Takes about 20 minutes to make, plus resting the batter
Anyone can give our easy pancakes a go and get flippin’ fantastic results. Here’s how to make the perfect pancake this Pancake Day.
Now find your perfect packcake topping from our top 10…
- 8.7g (1.9g saturated)
- 27.5g (3.7g sugars)
For 1 large pancake
- 125g plain flour
- 1 medium egg, beaten
- 275ml-300ml milk
- Vegetable or sunflower oil, for frying
- 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.
- 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.
- 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.
- Serve the pancakes with lemon wedges to squeeze over and sprinkle with caster sugar.
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