Perfect pancakes

Perfect pancakes

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(77 ratings)

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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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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 :)!!

mumpluslil-o's picture
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I have used my own recipe 4 years.....not anymore! i loved these pancakes, have just made with my son, they're very light, i used slightly less milk, 250ml, as thought mixture was to thin, they didnt stick at all, i think buying a good pan helps.....double the mixture 4 a family as there wasnt that much......for me, perfect pancakes.

marianne558's picture
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Perfect pancakes - I fry mine in butter though. Spread with nutella then roll them up! Kids love it!

natalierachel's picture
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Perfect pancakes! Kids love them.

spbayliss's picture
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I can't stop using this recipe, we have pancakes now as a snack all the time!

ethelump's picture

woooooooooooooo!! pancakes woooooooooooooooo!!! loved every bite !!

hermionesheldon's picture
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Perfect - woolfed down by the children and none left for me

abubaker's picture
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As the name suggests this recipe does make Prefect Pancakes. Yummy!! the kids will love it.

charliepie's picture

It didn't work for me, I much prefer Delia's recipe. This one made rubbery pancakes. They didnt cook well at all!

leamac83's picture
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Made these last night and has sugar and lemon on them. Mmmmm perfect pancake day pancakes!!! Easy peasy lemon squeezy!!! :)

cakeanyone's picture
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I used 100g flour and 280ml milk - absolutely perfect!

ageddes's picture
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Perfect pancakes, at last!

q78265's picture
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Perfect! Especially impressed at how easy they were to turn over, the oil in the batter must have helped. The mixture only made 6 though, not the 8 as stated.

pidgepidge's picture
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Although these pancakes looked great, they were incredibly rubbery and a bit bland. I normally add baking soda (bicarb of soda) to pancakes and I wonder if the lack of it in this recipe contributed to there being no air at all in the batter--and the lack of air gave them the strange texture. I would try again with a pinch of baking soda, plus maybe a teaspoon of sugar, plus extra salt.

becci-225's picture

It didnt work at all turned to total stodge! awful will stick to my normal recipe from now on!

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