Perfect pancakes

Perfect pancakes

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(84 ratings)


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Cooking time

Cook: 30 mins

Skill level



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

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  • 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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  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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Summer157's picture
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Love these! I added a little sugar too since we like ours sweet. This recipe makes lots of pancakes but I use half again just for my husband, me and our two year old son and they are all eaten since they are so delicious.

lizleicester's picture
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Halved the quantities for 2 of us. Served them with slightly sweetened blackcurrants - easy and delicious.

sherisistable's picture

wow looks so simple yet seems like it taste so delicious. i would really love to try that. check this out. :) Datpiff Supplier

snicka's picture
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Made the best pancakes ever with this recipe very happy.

eyablair12's picture

lovely pancakes... added cinnamon to reduce the flavor of the eggs which gave it an added flavor and glazed it with honey... served it hot off the frying pan...

Cheap Datpiff Supplier

Harrysbakingmummy's picture

Perfect crepe style pancakes every time. Half the quantities makes 4 which is plenty for my son and I. I will never use another pancake recipe!

BriDar's picture

Try using them when making canelloni. They are much better than using the shop-bought stuff (crap!)

adonis1985's picture

lovely pancakes... added cinnamon to reduce the flavour of the eggs which gave it an added flavour and glazed it with honey... served it hot off the frying pan...

jaynelearningtocook's picture
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Lovely pancakes, easy recipe, happy family. Will use recipe again and again.

Berryl502578's picture
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Lovely pancakes, I used melted butter instead of the oil and almond milk which worked great, served these with Nutella and chopped banana. Will used this recipe again

banxi17's picture
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Delicious, easy pancakes. Doubled the amounts and got plenty.

Daddy Breakfast's picture

I make these pancakes every Friday before school and (despite what others may say) they are absolutely great. They're like the classic French crepe and, as such are ready to be eaten sweet or savory, depending upon what you want to serve them with. I like lemon and sugar - the kids like a whole range of syrups and spreads, but ham and grated cheese (folded over) is lovely too.


I only use gas - I'm not sure how they would work on any other hob, but I always start by heating the pan on 'full' for a couple of minutes (with nothing in it) and then taking it off the heat for 30 seconds before I add the batter - this avoids the 'disappointing first pancake'... My pan is pretty thick and seems to reach a max heat after-which it stay at the same temperature.

Put a knob of butter in before each (as they suggest) and make sure it slides over all the pan - get rid of the excess. Hopefully you'll perfect this after a while so you get the amount just right and don't waste any.

Use full blast heat - I do mine over a wok burner and even that's not too hot.

Use a good non stick pan. If you're old pan is not very 'non-sticky' any more, get a new one - they don't last forever.

Don't count the seconds - just cook them until you lift them and they look nice - that's the best indication.

Instead of pouring excess batter back out (which always makes the shape look naff) use a ladle and try to establish the correct amount (probably by a little trial and error initially). You know you've got it right when you ladle the batter in and tip the pan around to move it about - the very last bit of runny batter should just cover the last bit of exposed frying pan.

You don't have to toss (yes I know it's fun...) but turning over with a wide spatula is just as effective, and more reliable at 7.30 in the morning.

For three kids I add half as much again to the ingredients - this seems to give them about three largish ones each.

I make the batter up the night before and sieve it into a plastic storage container to get rid of any lumps - but make sure you stir it up well before you use it the next day.

To avoid a queue of hungry diners I get a head start by making a few and putting them on a plate in the oven at 100 degrees centigrade.


cbear1's picture
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Not perfect at all. Only added half the milk. Very savoury and thin. Not impressed BBC!

yuyuy's picture

recipe was absolute CRAP. thank you bbc good food for the WORST BREAKFAST EVER

cook4us's picture

Have always used a pancake mix as my own weren't very good. Followed this recipe on Tuesday and they were absolutely delicious. My family really enjoyed them so much that they asked me to make them again this morning for breakfast. Nice and easy recipe. But the quantities used only made 6 pancakes. Added vanilla essence and didn't use all the milk. Will definitely use this recipe again and again.

ladyl1's picture

Very nice and easy

Yogurt's picture

I do refer to the BBC good food website from time to time and find it fairly useful. I wish to pick bones on a simple point -the way some of your recipes refer to yogurt as Greek yogurt. It amazes me to see the ignorance of the fact that yogurt -in its all forms and flavours; with sugar , honey or fruit and strained - was discovered and used by the Turkish nomads well before the 1000AD, during which time the Greeks were feeding on fish, olives and figs. They were introduced to the Mesopotamian and Middle-Eastern food after the spread of the Ottoman Empire to the west - like the Balkans and East European regions. The word yogurt itself is Turkish and should not be renamed by who makes it or where it is made. I insist that curry is Indian (Indo-China) and soufflé is French in the same way as spaghetti is Italian. Similarly Yorkshire Pudding cannot be Athens Pudding, Lancashire Hot Pot cannot be Corfu Hot Pot. I am sure the Scots will not be amused if someone comes up with "Greek Haggis". Amongst the well known chefs only Rick Stein appears to have his facts right. He calls curry the Indian dish and yogurt as Turkish food. Because he actually visits the regions before he talks about their cuisine. It might be a good idea for some of these so called "tv-chefs" who gibber on tv or waffle on web pages to do the same - get out there - or refer to Wikipedia in order to get their facts right. Sorry but I believe in "black is black" and "cock and bull is cock and bull"

hussainahm's picture

Do the Turkish still strain their yogurts as the Greek do? Greek yogurt is a thicker creamier yogurt compared to regular yogurt due to a lot of the whey (water part) being strained out. Greek simply refers to the method of preparation, not the inventors of yogurt.

Barriee92's picture

Hahaha, I can't tell if you're a well educated "Troll", or if it's just that you're a really extreme pedantic person.