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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pudding06's picture
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I made this recipe last night. Went down a storm with my lot. nice classic recipe, not too eggy. Very nice.

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

sambatchelor's picture

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.

sineadroudil's picture

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

nearlyeighty's picture

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!

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

tibbo_im's picture
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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 !!

buttermere4's picture

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

churchpolly's picture
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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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