Perfect pancakes

Perfect pancakes

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(72 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

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

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rachel_94's picture
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So often pancakes can be disappointing... and yet this recipe is so simple and so delicious! I've made it twice now, and will definitely be making it again :)

gocrazy123's picture

amazing at then with cheese yum yum

lucy_painter's picture
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Excellent recipe. I always use this recipe when making pancakes and it always works. Just made them with a twist by completely replacing the semi-skimmed milk, and used the same quantity of coconut milk as I had some left over from another recipe. Really tasty!!!

monahasan's picture
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this was so easy and my kids loved these pancakes!

monahasan's picture
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this was so easy and my kids loved these pancakes!

annavic98's picture
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tried this recipe and it is really really good! Different to those other pancakes though not as fluffy and light, a nice change. i added butter instead of oil and a little bit of sugar for a wee treat (: a really nice recipe though and would be lovely without these changes. this recipe made the pancakes a perfect thickness and color, will be using for my pancakes now on ! must try so easy too (:

mypcia's picture
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Delicious and low preparation time, they're perfect :)

vivriding's picture
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Excellent recipe!

tinger's picture

300ml milk was to much, used approx 200ml, turned out nice though, had pancakes with melted vanilla ice cream, toffee sauce and chopped nuts. also nice with chopped banana...

jessilou's picture
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this pancake batter is quick and easy and makes very light pancakes. Can't really go wrong

mich1968's picture
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Followed recipe word for word,never had sucess with pancakes...
.and finally....Thank You Again GoodFood!!

macskitchen's picture
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An unmitigated disaster! I'll have to have another go. Finished up with ribbons of batter! :)

hydrogen's picture
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Followed recipie exactly and made 4 perfect pancakes, thanks!

jax3012's picture
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Easy& quick, plus the kids & hubby loved them!!

alida66's picture
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Had a go this evening, a dry run for pancake day next week. I couldn't make it do 8 pancakes but I guess I must of done them too think. Very nice. Quick and easy. Enjoyed by all.

alliss's picture

I've always used 50% milk & water to 1pint liquid, 1 egg & 4 ozs flour. Never had a problem & don't know why you need 2 eggs.

chihighgrub's picture

Wishful thinking as I read "add a good splash of milk and whisky to loosen the thick batter"
Doubled up recipe to make lots and served with limoncella for the adults and lemon sorbet for the youngsters.

emmajane7's picture
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Works for me!

cakemad123's picture

mmmm very tasty an unusualy nice taste to them, i couldnt flip them that was proboly me making them to big!!

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