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Pancake recipe
Looking for a quick and easy pancake recipe for Pancake Day? This classic pancake batter works every time AND it's rated 4/5 by more than 330 goodtoknow users!
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Makes: 6-8 x 20-23cm (8-9in) pancakes
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Prep time: 5 mins
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Cooking time: 5 mins
(approx for each pancake)
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Total time: 10 mins
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Costs: Cheap as chips
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Skill level: Easy peasy
Ingredients
To freeze the basic pancakes for up to two months, wrap them, still interleaved with the kitchen paper, in a freezer bag. Defrost before using.
- 60g (2oz) plain flour
- Pinch of salt
- 1 medium egg
- 175ml (6fl oz) milk
- Oil, for frying
Method
- Tip the flour into a bowl and stir in the salt. Lightly beat together the egg and milk. Pour over the flour mixture, a little at a time, whisking it well, to give a smooth batter.
- Heat a frying pan and very lightly grease the base of it with a piece of kitchen paper dipped in oil. Pour a thin layer of batter over the base of the pan. Cook it until the edges start to curl back. Either toss the pancake, or use a palette knife to loosen it around the edges and then use the palette knife to help flip it over.
- Cook the pancake briefly on this side, then slide it out on to a plate. Place a sheet of kitchen paper on top. Cook the rest of the mixture in the same way.
- Keep the pancakes warm if serving hot and get loads of ideas for pancake fillings right here!
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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