The classic pancake

The classic pancake

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(30 ratings)

Prep: 10 mins Cook: 20 mins Plus resting


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



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

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


  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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13th Feb, 2013
First time I have ever made pancakes and they work really well, will be using this recipe in the future.
12th Feb, 2013
Great pancakes, came out perfect every time. I got lots of praise from my friend who said they were beautifully lacy. The reason I have given them four stars and not five is that I only got eight pancakes out of the mix and they were not particularly large or thick.
12th Feb, 2013
Have just made this recipe, and it was probably the best pancakes I've done. To make it even easier I didn't do all the mixing, I put it all in a tall jug and mixed it with a hand blender.
12th Feb, 2013
Super pancakes but do make sure your melted butter is a little cooled before you add it to your mix or you get lumpy bits - still tasted fine!
10th Feb, 2013
Surely the diameter, and therefore the amount of the pancakes is governed by the size of the pan you use. The person who said they got less than 12 either had a very large frying pan or made extra thichk pancces
8th Feb, 2013
In prep for the big day on Tuesday I've been trying out all sorts of pancake recipes since January (my family deserve only the best!!!) and this, sadly, does not rank as my highest. Maybe it was my over-eager tossing that landed in most of them being stuck to the ceiling...and so, alas, my stack of 12 rapidly turned into three. The three I was able to eat were surprisingly tasty, particularly with sugar and lemon on top. Thus, my suggestion is to gently toss them and to make them less sticky!
20th Sep, 2012
Halved quantities and only got 3 pancakes but they were delicious and certainly didn't take 1 hr to do - more like 10 effortless minutes!
31st Jul, 2012
Love these, added chopped spinach and feta with a squeeze of lemon juice over the top. Highly recommended!
9th Apr, 2012
Halved this and didn't bother letting it stand. Made 6 perfect little pancakes!
7th Apr, 2012
Rediculously easy and some of the best pancakes I've had. Fantastic recipe.


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