Perfect pancakes

Perfect pancakes

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(102 ratings)

Cook: 30 mins


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

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal107
  • fat5g
  • saturates1g
  • carbs12g
  • sugars2g
  • fibre0g
  • protein4g
  • salt0.1g
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  • 100g plain flour
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil or vegetable, plus extra for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • pinch salt


  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.

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Comments (131)

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

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!!

samaughton's picture

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

arianebrophy's picture

Light perfect pancakes

laurensanderson's picture

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

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

brwilding's picture

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

apolloxxl's picture

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

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

It Tastes Amazing!!

louiseabrantes's picture

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

forgot to rate it. top class!

oxana78's picture

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.


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