Easiest ever pancakes
- Barney Desmazery
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12 pancakes
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.3 out of 5.22 ratingsRate
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This simple batter, based on equal volumes of eggs, milk and flour, produces thick pancakes, ready for your favourite fillings
Freezable
Vegetarian
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Apple & pear fritters
A star rating of 3 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
For the basic batter
-
140g plain flour
(this is about 200ml/7fl oz)
-
4 eggs
(200ml/7fl oz)
-
200ml milk
-
50g butter
melted
-
sunflower oil
for cooking
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Nutrition: per pancake
-
kcal209
-
fat17g
-
saturates4g
-
carbs10g
-
sugars1g
-
fibre0g
-
protein4g
-
salt0.14g
low
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Method
-
step 1
To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.
-
step 2
Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side. Pile the pancakes up and serve with your favourite filling.
RECIPE TIPS
CHOCOLATE & MARSHMALLOW
While the pancake is still warm, spoon over chocolate spread, sprinkle over a few mini marshmallows, then quickly roll up and enjoy with a scoop of vanilla ice cream.
BANOFFEE
For a really indulgent treat, spoon over dulce de leche or caramel sauce, then top with chopped banana and whipped cream.
LEMON CURD CRUNCH
Spoon good-quality lemon curd over the pancake, then top with crushed meringue pieces and a little crème fraîche.
Recipe from Good Food magazine, February 2009
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A star rating of 4.3 out of 5.22 ratings
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