Classic pancakes

Classic pancakes

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

Difficulty and servings

Easy

Makes 8 pancakes

Preparation and cooking times

Total time

Ready in 20-30 minutes

Freezable

Low-fat

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.
Try

Making ahead

You can store the made pancakes in the fridge, wrapped in foil, for up to 2 days - just reheat before use.

Per serving

117 kcalories, protein 3g, carbohydrate 12g, fat 7 g, saturated fat 4g, fibre 0g, salt 0.2 g

Recipe from Good Food magazine, March 2003.

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Latest comments and suggestions

Results 1-20

  • Binder photo Churchpolly

    03 February 2008

    Churchpolly rated and commented on this recipe

    5 stars

    Forget all those packets of pancake mix - make them according to this recipe and you are in for a treat! I used three tablespoons of mixture at a time in my pan because I prefer them slightly thicker, and I popped some oil in a cup and used a pastry brush to quickly oil the pan between pancakes, finding this a quick, easy and clean method (probably uses less fat this way too). These pancakes stack and keep in the fridge very well. I wrapped them in foil and put them in the hot oven whilst we ate our main course and they were piping hot and absolutely delicious - they did not stick together either which was a relief. Thank you Good Food for the best pancake recipe ever!

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  • Binder photo buttermere4

    06 February 2008

    buttermere4 commented on this recipe

    Great recipe I have been making them this way for years however I mostly make them with water or half and half. I wondered about the calorie contect? it says 117 per serving and never what size a serving is based on the recipe? does anyone know is that for one 2 / 3 or more. thanks JB

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  • Binder photo troli

    09 February 2008

    troli rated and commented on this recipe

    5 stars

    Made these on Tuesday. I don't care for pancakes, but my husband loves them and ate 4 in one sitting !!! I froze the remainder, but expect they will have a very short freezer-life !!

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  • Binder photo Food Glorious Food

    31 January 2009

    Food Glorious Food rated and commented on this recipe

    2 stars

    not bad but i found them not thick enough (living in Switzerland and noticed the difference)!

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  • Binder photo allalone

    19 February 2009

    allalone commented on this recipe

    This has been the standard way of making pancakes for the last 50 years at least! Why change the recipe now, using so many eggs - good though they may be for us - but we all need to cut down on our food consumption. I use pancakes both sweet and savoury - chicken, mushrooms and leeks with a little sauce or of course a fish pie mix is also good!

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  • Binder photo Sinead

    19 February 2009

    Sinead commented on this recipe

    just made these pancakes for the kids, they went down a treat, delicious!!

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  • Binder photo Samantha

    21 February 2009

    Samantha commented on this recipe

    Yummy, I love pancakes and just a bit of lemon and sugar is all they need, unless you want to go the whole hog and throw on banana, chocolate sauce and ice-cream, or blueberries cooked with maple syrup with a dollop of cream! For the earlier comment, the calories are per pancake assuming you get the mixture to make 8.

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  • Binder photo Emma

    25 February 2009

    Emma rated and commented on this recipe

    5 stars

    Used this recipe last night - pancakes were just right... I used skimmed milk and this worked really well too!

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  • Binder photo Nicola

    25 February 2009

    Nicola rated and commented on this recipe

    5 stars

    I made this recipe last night. Went down a storm with my lot. nice classic recipe, not too eggy. Very nice.

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  • Binder photo cassie

    10 April 2009

    cassie commented on this recipe

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

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  • Binder photo Rolie

    12 May 2009

    Rolie commented on this recipe

    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!

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  • Binder photo poppysuze

    04 July 2009

    poppysuze rated and commented on this recipe

    5 stars

    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)

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  • Binder photo Helen

    16 February 2010

    Helen rated this recipe

    3 stars

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  • Binder photo Beks

    16 February 2010

    Beks rated this recipe

    5 stars

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  • Binder photo Eleonora. PSG. Italy

    16 February 2010

    Eleonora. PSG. Italy rated this recipe

    5 stars

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  • Binder photo Fiona R x

    16 February 2010

    Fiona R x rated this recipe

    4 stars

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  • Binder photo Colette

    17 February 2010

    Colette rated this recipe

    5 stars

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  • Binder photo vicshippers

    18 February 2010

    vicshippers rated this recipe

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  • Binder photo dhconnelluk

    21 February 2010

    dhconnelluk rated this recipe

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  • Binder photo meridian

    10 March 2010

    meridian rated this recipe

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Difficulty and servings

Easy

Makes 8 pancakes

Preparation and cooking times

Total time

Ready in 20-30 minutes

Freezable

Low-fat

Make ahead

Ingredients

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

117 kcalories, protein 3g, carbohydrate 12g, fat 7 g, saturated fat 4g, fibre 0g, salt 0.2 g

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