Find out how to make pancakes the classic way, this recipe is great for sweet or savoury pancakes. Perfect for Pancake Day or just a special breakfast. Pancake batter at the ready, get flipping!
PREPARATION TIME: Less than 30 mins
COOKING TIME: Less than 10 mins
SERVES: 4
INGREDIENTS
- 200g/7oz plain flour
- pinch salt
- 350ml/12fl oz milk (or ½ milk and ½ water for a lighter pancake)
- 2 large free-range eggs, lightly whisked
- 1 tbsp vegetable oil, plus extra for frying
METHOD
- Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.
- Now add 1 tbsp vegetable oil and whisk thoroughly.
- Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute.
- Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over.
- Cook the other side for approximately 30–40 seconds and transfer to a serving plate.
RECIPE TIPS
These pancakes can be eaten straight away or frozen after cooling - stack and wrap them in twos. You can use this traditional pancake recipe to make sweet or savoury pancakes. For sweet pancakes, you can add a dessertspoon of caster sugar and the zest of an orange for a great flavour. For savoury pancakes, you can add some finely chopped herbs such as dill and parsley, or perhaps some grated Parmesan cheese.
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BBC Food - William Leigh
