Perfect pancakes
See this recipe step by step

Perfect pancakes

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

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.
Try

Reheating pancakes

To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C/gas 4 for 10-15 mins from cold or 5-10 mins from room temperature. To microwave, stack, cover with cling film, pierce the film. Reheat on High for 1 min.

Sweet & savoury

Onion, cheese & bacon Fry a chopped onion, then add chopped streaky bacon and cook until golden. Tip onto pancakes, grate over cheddar, fold up and eat hot. Tropical fruit & ginger: Fresh tropical fruits, stem ginger syrup and Greek yogurt.

Per serving

107 kcalories, protein 4g, carbohydrate 12g, fat 5 g, saturated fat 1g, fibre 0g, sugar 2g, salt 0.1 g

Recipe from Good Food magazine, February 2007.

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Latest comments and suggestions

Results 21-40

  • Binder photo charlie.pie

    20 March 2009

    charlie.pie commented on this recipe

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

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  • Binder photo Ash

    03 April 2009

    Ash rated and commented on this recipe

    5 stars

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

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  • Binder photo Hermione

    14 May 2009

    Hermione rated and commented on this recipe

    5 stars

    Perfect - woolfed down by the children and none left for me

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  • Binder photo ems

    17 May 2009

    ems commented on this recipe

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

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  • Binder photo Sarah

    18 May 2009

    Sarah rated and commented on this recipe

    5 stars

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

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  • Binder photo Natalie

    18 August 2009

    Natalie rated and commented on this recipe

    5 stars

    Perfect pancakes! Kids love them.

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  • Binder photo Marianne

    20 August 2009

    Marianne rated and commented on this recipe

    5 stars

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

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  • Binder photo Mum&Lil'o

    23 August 2009

    Mum&Lil'o rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Veggie!!

    04 October 2009

    Veggie!! commented on this recipe

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

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  • Binder photo ryzhik_prune

    23 December 2009

    ryzhik_prune commented on this recipe

    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.

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  • Binder photo LV20000

    16 February 2010

    LV20000 rated this recipe

    5 stars

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  • Binder photo Caron

    18 February 2010

    Caron rated this recipe

    5 stars

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  • Binder photo Caron

    18 February 2010

    Caron rated this recipe

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  • Binder photo meganburrow

    22 February 2010

    meganburrow rated this recipe

    5 stars

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  • Binder photo Alice Tye

    08 April 2010

    Alice Tye rated and commented on this recipe

    1 stars

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

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  • Binder photo stephy

    21 May 2010

    stephy rated this recipe

    5 stars

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  • Binder photo nickfallows

    19 June 2010

    nickfallows rated this recipe

    5 stars

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  • Binder photo Carolyn

    03 July 2010

    Carolyn commented on this recipe

    this recipe was an absolute fail for me! will definitely stick to my usual recipe!

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  • Binder photo Carolyn

    03 July 2010

    Carolyn rated this recipe

    1 stars

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  • Binder photo Caela_B

    10 August 2010

    Caela_B rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

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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Per serving

107 kcalories, protein 4g, carbohydrate 12g, fat 5 g, saturated fat 1g, fibre 0g, sugar 2g, salt 0.1 g

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