The classic pancake

The classic pancake

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

plus resting
Freezable

Method

  1. Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
  2. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
  3. Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
  4. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
Try

Add flavours

Try adding orange or lemon zest, a pinch of cinnamon or even finely chopped herbs to the batter, depending on what you fill the pancakes with.

PER SERVING

84 kcalories, protein 3g, carbohydrate 10g, fat 4 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.06 g

Recipe from Good Food magazine, March 2011.

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Latest comments and suggestions

Results 1-20

  • Binder photo Beth

    07 March 2011

    Beth rated and commented on this recipe

    5 stars

    Good pancakes!

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  • Binder photo maz

    07 March 2011

    maz rated and commented on this recipe

    5 stars

    13p for 12 pancakes using this recipe (eggs from my garden hens)why buy them ready made when this method is so easy

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  • Binder photo cazza22

    07 March 2011

    cazza22 rated and commented on this recipe

    5 stars

    Great easy recipe to do, also great with nutella on them

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  • Binder photo miffy85

    07 March 2011

    miffy85 commented on this recipe

    No luck, a rubbery pale coloured mess...

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  • Binder photo Caggy

    08 March 2011

    Caggy commented on this recipe

    I have a lot of pancakes to make today. If I make them in advance, how are they best stored and more importantly, reheated? Should I fold them into quarters or stack them open?

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  • Binder photo Lolly

    08 March 2011

    Lolly commented on this recipe

    Stack them with Greaseproof paper in between each one!

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  • Binder photo Linda

    08 March 2011

    Linda rated and commented on this recipe

    5 stars

    my son loved them :)

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  • Binder photo HeidiK

    08 March 2011

    HeidiK rated and commented on this recipe

    5 stars

    Best pancakes I have ever made! Very easy and all cooked really well.

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  • Binder photo sweetiepie_84

    08 March 2011

    sweetiepie_84 commented on this recipe

    great recipie but we did not get anywhere near 12 decent sized pancakes!

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  • Binder photo Mindy64

    08 March 2011

    Mindy64 rated and commented on this recipe

    5 stars

    Easy recipe with great results! - very yummy:)

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  • Binder photo Aku

    08 March 2011

    Aku rated and commented on this recipe

    5 stars

    Easy and delicious :) I've frozen some (stacked, with greaseproof paper between each pancake) but not sure on reheating/defrosting. Anyone know?

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  • Binder photo Mary

    09 March 2011

    Mary rated and commented on this recipe

    5 stars

    Great Recipe, didnt have a single failed pancake

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  • Binder photo Whizzle

    09 March 2011

    Whizzle commented on this recipe

    Loved this very simple and fabulous recipe - tripled it and with my large pan (approx 30 cm) produced enough big, golden, thin & delightfully crispy edged, crepey pancakes for four hungry fellas on pancake day (at least 3 each).

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  • Binder photo Jessss

    10 March 2011

    Jessss rated and commented on this recipe

    3 stars

    Not the best pancakes in the world

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  • Binder photo skakule

    02 April 2011

    skakule rated and commented on this recipe

    5 stars

    Try using fizzy water instead of still water to make them even better!

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  • Binder photo AppsUK

    15 May 2011

    AppsUK commented on this recipe

    Very yummy and easy recipe. My daughter and her friend loved it!!!!

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  • Binder photo AppsUK

    02 June 2011

    AppsUK rated and commented on this recipe

    5 stars

    What a wonderful and easy recipe...my daughter and her friend enjoyed it and will make it again as a quick snack for hungry children!! its delicious and mouth watering......

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  • Binder photo evemart

    08 August 2011

    evemart commented on this recipe

    FANTAAAASTIC...yeboi

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  • Binder photo Dave

    03 December 2011

    Dave commented on this recipe

    This recipe is soooo easy, my 8 year old daughter cannot get enough of these, I have to limit her to breakfast only haha!

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  • Binder photo chonkie

    11 December 2011

    chonkie rated and commented on this recipe

    5 stars

    so easy yet so tasty. thanks from a total beginner in cooking :D

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Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

plus resting
Freezable

Ingredients

  • 140g plain flour
  • 200ml whole milk
  • 2 eggs
  • 25g unsalted butter , melted, plus a little extra for greasing
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PER SERVING

84 kcalories, protein 3g, carbohydrate 10g, fat 4 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.06 g

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