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

Comments, questions and tips

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Comments

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warvik's picture
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Perfect.

samaughton's picture
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great recipe, very quick, nice pudding for my boys filled with fruit and icecream or just sugar and lemon, yum!

arianebrophy's picture
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Light perfect pancakes

laurensanderson's picture
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not bad but not perfect in my opinion, a bit cardboardy? i dont know if its me or the recipe. i gonna bet on me though.

robyngf's picture
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Perfect and easy for children to make. Did not use the oil. They were lovely and light.

brwilding's picture
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Great recipe, it enabled me to maker pancakes for the first time ever! :)

apolloxxl's picture
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pretty good. i managed to make 8 pancakes out of this.
added sugar of cause. i like them sweet.

caseddon's picture

These were the best pancakes I have every made, each one was perfect and the kids were impressed. Why I have bought ready made pancake mix in the past I will never know.

sandra_mcg's picture
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First time I've made pancakes that I've enjoyed. Will definitely make these again. Served with sugar and lemon, but think they'd be equally nice with savoury fillings.

violenceinbustop's picture

Used this recipe for my first ever pancakes and it was way less scary than expected. Served with stewed apples and vanilla ice cream.

halima's picture
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It Tastes Amazing!!

louiseabrantes's picture
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Delicious pancakes. Made a lovely meal for 2 of us. Filled 6 with the onion, bacon and cheese mix and made 3 with bananas and sugar. Yummy!

oxana78's picture
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forgot to rate it. top class!

oxana78's picture
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at last i found perfect pancake recipe!

millylushka's picture

PidgePidge and Becci-225, the reason your pancakes were rubbery etc., is because this recipe is too rich. Two eggs is to much, what the oil is for I don't know. I used to try Delia Smith's pancake recipe, but this again was too rich too thick.
For a proper pancake you must have a very thin liquid (like for a crepe) and not rich - unless of course you want to use them for layering in a lasagne, then that is fine.
The real 1940's/1950's thin pancake recipe is so:

100g (40z) plain flour.
pinch of salt.
1 medium egg.
half a pint of milk and water (best half and half), semi skimmed milk, not full fat.

Beat together the usual way, and if poss, leave for half an hour.
Try one first, if it is too thick or rubbery - it shouldn't be - then add a little more water.
Only place a small amount of batter in a hot frypan, in melted butter (never never oil - this would make the French shudder), and swirl it around until it is a thin pancake, then follow on as usual.

caela_b's picture
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As the title says, perfect pancakes. I live in Holland and was able to make Boeren Pannekoeken (Farmers Pancakes) with cheese and wafer thin bacon. Delicious! I too was delighted at how easy they could be turned in the pan.

carolynruth's picture
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this recipe was an absolute fail for me! will definitely stick to my usual recipe!

alicetye's picture
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Way too thin and watery, did not cook properly...there were no noms! had to throw away...rubbish

ryzhik_prune's picture

If you like thin russian style pancakes that melt in your mouth, here is the recipe. Beat 4 eggs with 1 tbsp of sugar, 1 tsp of salt and juice of half lemon. Then without stopping mixer add one liter of milk and sieve about 200 gr of flour. The dough must be liquid however if you feel that there is not flour add couple more tablespoons. It is very important to follow the order and once you have added flour DO NOT add milk after you have added flour otherwise pancakes will be rubbery. Now you can start frying pancakes. It is preferrable to use heavy-bottom frying pan but if you do not have one its OK to use just a normal one. Oil pan with a little bit of sunflour oil, then using a ladle pour a small amount of dough and spread it all over frying pan and fry on both sides until golden.

muktamariwala's picture

This comes out really good, only that it does not serve 8 but only 2 people I would say :)!!

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