Perfect pancakes

Perfect pancakes

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(88 ratings)

By

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Cooking time

Cook: 30 mins

Skill level

Easy

Servings

Serves 8

A foolproof batter recipe and plenty of tips on how to make pancakes with flair, whether sweet or savoury

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
107
protein
4g
carbs
12g
fat
5g
saturates
1g
fibre
0g
sugar
2g
salt
0.1g
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Ingredients

  • 100g plain flour
  • 2 eggs
  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil or vegetable, plus extra for frying
  • pinch salt

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Method

  1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
  3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Recipe from Good Food magazine, February 2007

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Comments, questions and tips

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Comments

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hollyarr's picture

Proportions aren't off! These were literally the perfect pancakes. I don't have scale so I used just under one cup of flour (using the spoon and level method of measuring as flour can be tricky to get the right amount without scale) and 1c plus just under 1/4 c milk. I used whole milk. Don't use olive oil - the oil will burn before you can get the pan to the right temp. I used vegetable oil as suggested but I'd also like to try coconut oil. I started on medium low and found medium high was more accurate for the 30 second per side cook time. These made a perfect, thin yet fluffy pancake which made an ideal base for endless toppings. SO GOOD!

AGWF's picture

The proportions of this recipe are completely off. I only used 2/3rds of the milk and already had to add more flour to get the right consistency.

catherine sue bakerchef's picture
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I feel your pain doll. As you can see from my comment below I too was unhappy with this recipe. We need to spread the word so less people will have to endure the heartbreak of not making the 'perfect pancake'.

catherine sue bakerchef's picture
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Dear one and all,
I was totally appalled by this recipe. At first, the mixture looked horrible but I proceeded to mix the batter with utmost GOOD FAITH. The mixture began to look like danish pancakes which I felt was distracting. I applied some olive oil to the pan as a lubricant and placed some batter of pancake on the pan of freedom and whipped up the 'perfect' pancake. To my utmost horror and shock the pancake was burnt!! I dismissed of this pancake and hoped for the perfect pancake on my second try which I assure you I did not receive. When I went to make a third pancake there was no pancake mix left. This is no way to treat anybody, black or white. My dream is that everybody will receive the perfect pancakes not by the colour of their skin but the content of their mixture. I fully intend to sue as I followed the exact steps from head to toe and did not whip up the perfect pancake!
Yours sincerly,
Catherine Sue Bakerchef

Summer157's picture
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Love these! I added a little sugar too since we like ours sweet. This recipe makes lots of pancakes but I use half again just for my husband, me and our two year old son and they are all eaten since they are so delicious.

lizleicester's picture
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Halved the quantities for 2 of us. Served them with slightly sweetened blackcurrants - easy and delicious.

sherisistable's picture

wow looks so simple yet seems like it taste so delicious. i would really love to try that. check this out. :) Datpiff Supplier

snicka's picture
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Made the best pancakes ever with this recipe very happy.

CalMamaCook's picture
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Delicious! I reduced the milk to 280ml as recommended by others, which worked well. I put everything in a jug together and then whisked, but was left with floury lumps - so strained through a sieve and this was fine. Will use on pancake day next week (today was a dry run)!

eyablair12's picture

lovely pancakes... added cinnamon to reduce the flavor of the eggs which gave it an added flavor and glazed it with honey... served it hot off the frying pan...

Cheap Datpiff Supplier

Harrysbakingmummy's picture

Perfect crepe style pancakes every time. Half the quantities makes 4 which is plenty for my son and I. I will never use another pancake recipe!

BriDar's picture

Try using them when making canelloni. They are much better than using the shop-bought stuff (crap!)

catherine sue bakerchef's picture
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WATCH YOUR LANGUAGE my child could read this as they take an interest in a bit of light reading on cooking websites which I am sure is normal for a below average three year old!
Yours sincerly,
Catherine Sue Bakerchef.

Honor Virus's picture

I hate to break this to you But if your kids are on the computer, they aren't looking good for pancake recipes. Most likely on Facebook, Twitter, Instagram, gaming etc I know this stuff as I'm 17 and a normal teen boy

as much as you want to believe this there not going to look up recipes, if they're a teenage boy then they're most likely on adult websites (it's a hard fact to accept but every teen boy are eager to uses Pamela and her 5 sisters over anything with boobies)

Anyway they aren't terrible so 3 stars

adonis1985's picture

lovely pancakes... added cinnamon to reduce the flavour of the eggs which gave it an added flavour and glazed it with honey... served it hot off the frying pan...

jaynelearningtocook's picture
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Lovely pancakes, easy recipe, happy family. Will use recipe again and again.

Berryl502578's picture
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Lovely pancakes, I used melted butter instead of the oil and almond milk which worked great, served these with Nutella and chopped banana. Will used this recipe again

banxi17's picture
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Delicious, easy pancakes. Doubled the amounts and got plenty.

Daddy Breakfast's picture

I make these pancakes every Friday before school and (despite what others may say) they are absolutely great. They're like the classic French crepe and, as such are ready to be eaten sweet or savory, depending upon what you want to serve them with. I like lemon and sugar - the kids like a whole range of syrups and spreads, but ham and grated cheese (folded over) is lovely too.

Tips.

I only use gas - I'm not sure how they would work on any other hob, but I always start by heating the pan on 'full' for a couple of minutes (with nothing in it) and then taking it off the heat for 30 seconds before I add the batter - this avoids the 'disappointing first pancake'... My pan is pretty thick and seems to reach a max heat after-which it stay at the same temperature.

Put a knob of butter in before each (as they suggest) and make sure it slides over all the pan - get rid of the excess. Hopefully you'll perfect this after a while so you get the amount just right and don't waste any.

Use full blast heat - I do mine over a wok burner and even that's not too hot.

Use a good non stick pan. If you're old pan is not very 'non-sticky' any more, get a new one - they don't last forever.

Don't count the seconds - just cook them until you lift them and they look nice - that's the best indication.

Instead of pouring excess batter back out (which always makes the shape look naff) use a ladle and try to establish the correct amount (probably by a little trial and error initially). You know you've got it right when you ladle the batter in and tip the pan around to move it about - the very last bit of runny batter should just cover the last bit of exposed frying pan.

You don't have to toss (yes I know it's fun...) but turning over with a wide spatula is just as effective, and more reliable at 7.30 in the morning.

For three kids I add half as much again to the ingredients - this seems to give them about three largish ones each.

I make the batter up the night before and sieve it into a plastic storage container to get rid of any lumps - but make sure you stir it up well before you use it the next day.

To avoid a queue of hungry diners I get a head start by making a few and putting them on a plate in the oven at 100 degrees centigrade.

Enjoy!

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