The classic pancake

The classic pancake

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(29 ratings)

Prep: 10 mins Cook: 20 mins Plus resting

Easy

Makes 12
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal84
  • fat4g
  • saturates2g
  • carbs10g
  • sugars1g
  • fibre0g
  • protein3g
  • salt0.06g
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Ingredients

  • 140g plain flour
  • 200ml whole milk
  • 2 eggs
    Eggs

    Egg

    egg

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

  • 25g unsalted butter, melted, plus a little extra for greasing

Method

  1. Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

  2. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

  3. Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

  4. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

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Comments, questions and tips

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kj2004
7th May, 2015
love it!
Julie B
18th Feb, 2015
If you like sugar and lemon on your pancakes try adding some lime juice too. Delicious!!!!
kj2004
14th Dec, 2014
used it loads
jjandollie
4th Mar, 2014
Best pancake mix and used for both savoury and crepes...my boys were very happy! ;)
sharpie1314
4th Mar, 2014
I halved the ingredients ('cause it was just me) . I used a 10 (ish) inch pan and got 3 perfectly cooked thin pancakes. Great recipe - easy peasy :)
fionamckay
4th Mar, 2014
5.05
I like thin crepes, not the thick, doughy, American-style ones, and this recipe is perfect. I'm using a 7inch pan, and it wouldn't make 12 of those, so probably sized for a tiny pan. I doubled the mixture to get the right amount of pancakes.
dr_pep
2nd Jan, 2014
I prefer to add a pinch of salt
phseok
4th Aug, 2013
This recipe was wonderful, made some for breakfast. This turned out to be more like crepes but was still delightful, I'd recommend adding some sugar and vanilla extract to the batter as well as a pinch of salt. The Husband loves this, and am making more at the moment! Highly recommend!
rachy606
4th Mar, 2013
3.05
Amazing... I keep making them because they're so addictive! :)) gorgeous with fruit and squirty cream and treat sauce :)
princesshebe
27th Feb, 2013
great pancakes, easy to make and we all loved them

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em_my_lo
5th May, 2015
if were to add honey to this recipe how much should I add
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi em_my_lo Thanks for getting in touch. The pancakes could burn and not cook properly if you add honey to the batter before cooking. Instead, try drizzling a little honey over the cooked pancakes when you serve them, start with half a teaspoon and add more as you like.
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