Classic pancakes

Classic pancakes

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(22 ratings)

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Cooking time

Ready in 20-30 minutes

Skill level

Easy

Servings

Makes 8 pancakes

You can use this foolproof classic batter recipe to create a base for sweet or savoury pancakes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
117
protein
3g
carbs
12g
fat
7g
saturates
4g
fibre
0g
sugar
0g
salt
0.2g

Ingredients

  • 100g plain flour
  • 1 large egg
  • 300ml milk
  • oil or melted butter, for frying

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Method

  1. Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
  2. Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
  3. Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
  4. If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

Recipe from Good Food magazine, March 2003

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Comments

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jazzylissy's picture

just made these and im only 12! thats how easy they are ( they taste delicious)
try adding some fully cooked cut up peices of bacon. and a tiny bit of sugar on top (not too much or they will taste weird) have fun!

Annie17's picture

These were great! I doubled the recipe and the mixture looked a bit thin, but they turned out brilliantly. I even used soya milk and no one noticed!

mairi119's picture

I use this method all, the time, my lot ask for them about once a month, they can eat a main course then about 16 (yes 16!!!) each - I know!, greedy lot. I also add just a pinch of salt and a pinch of sugar, I find it gives their flavour a lift.

macleodm's picture

Hi there the pankes whre rotining. There did not cook right as my cooked them for a long time . After eating the pancakes i feilt sick. Please can you cheak your recpie.

From Matthew

loverofcheesecake's picture
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made a very nice breakfast :)

loverofcheesecake's picture
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Very nice and cooked very fast, but the mix only made 7 :)

burzulicious's picture
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I made these with soy milk to accommodate my allergies, and they were very good, but I doubled the recipe and it didn't yield 16 by a long shot. I also had to add a bit more flour because the batter seemed far too thin. Perhaps our "medium" pans are different. Good, nonetheless!

mother_ship's picture
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Just made 3 batches worth of this batter, about 60 pancakes in my pan, and it's perfect (I don't understand all these recipes that have more egg). Happy Pancake Day!

soheal's picture
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My pancakes are anything but round, what is the secret?

orangepepsicola's picture

Made them just as the recipe suggested and my hubby and I really enjoyed them. Wont be waiting for Shrove Tuesday next year before I make them again.

aread43363's picture

great simple recipe made these last night and they were fab i like thin ones and my hubby likes thicker ones and it worked great for both!!

flo_2002uk's picture
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I added 1 teaspoon of cinnamon to this and served them with pineapple with lime and vanilla syrup (also on this site) for pancake night

e-bunny1's picture
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Just finished making and eating them and they are the best i've ever made and eaten!
lovely and soft, just perfect! Its a shame i had to share them with the rest of the family!

1flower1's picture

I haven't tried this recipe yet but soon will do.
In response to the first comment about oiling the pan I use kitchen tissue to rub oil thinly over the pan, this also cleans the pan before it's next use if done inbetween pancakes, getting rid of any unwanted bits of pancake that remain. Just mind your fingers, a few layers of tissue between you and the pan would be wise.

rosiehunnam's picture
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This is by far the best pancake mixture I've used!

Lots of recipe books tend to attempt to be 'different' by going for odd quantities or by adding extra ingredients. It just does not work!

My favourite all time is with lemon and sugar, but sometimes as a treat I scrape some Nutella on a slice some banana on top. Yum Yum Yum!

neferet-50's picture

this recipe sounds great and i want to try it as soon as possible!

i just need to know how long they last in the freezer

Harrysu's picture
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I love pancakes but never quite got the mixture right always tasted eggy or bland, tried this recently and they were delicious. . . best ever! I like the tradditional sugar and lemon although my daughters like to add ice cream, cherries or chocolate spread, have made another batch, stored them in the fridge ready for breakfast in the morning :o)

rolie6's picture

FAB U LOS pancakes! I love these. I make my kids pancakes every Sunday and occasionally try different receipes. This one is a hit with the whole family. No more big thick pancakes yay :-) And they are just right for breakfast or pudding - we've had both lol!

-c-a-s-s-i-e-1-2-3-'s picture

yum better than any pancake ready made pancake mix. What sort of topping is nice?

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