Classic pancakes

Classic pancakes

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(25 ratings)

Ready in 20-30 minutes

Easy

Makes 8 pancakes
You can use this foolproof classic batter recipe to create a base for sweet or savoury pancakes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal117
  • fat7g
  • saturates4g
  • carbs12g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.2g
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Ingredients

  • 100g plain flour
  • 1 large egg
    Eggs

    Egg

    egg

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

  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • oil or melted butter, for frying

Method

  1. Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.

  2. Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.

  3. Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.

  4. If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

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Comments, questions and tips

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Julie6226
10th Feb, 2016
I tried this recipe yesterday for the first time as didn't want to buy shop bought mix , so glad I did!!!!, omg they were so scrumptious. I have cooked some for "pudding" this evening for my daughter she ate the lot!!!!!!, lots of mmmmmmmmmm coming from her!!!. Thank you I have saved this.
lizleicester
9th Feb, 2016
2.55
These are fine as crepes but weren't as good as some other recipes on this site.
hcs927
28th Jan, 2016
5.05
Really great recipe as I always seem to make the batter too thick or too thin. This turned out well-proportioned, but the quantity only made 4 small-medium pancakes, so double it if you want 8!
jazzylissy
8th Jun, 2014
just made these and im only 12! thats how easy they are ( they taste delicious) try adding some fully cooked cut up peices of bacon. and a tiny bit of sugar on top (not too much or they will taste weird) have fun!
Annie17
4th Mar, 2014
These were great! I doubled the recipe and the mixture looked a bit thin, but they turned out brilliantly. I even used soya milk and no one noticed!
mairi119
17th Feb, 2013
I use this method all, the time, my lot ask for them about once a month, they can eat a main course then about 16 (yes 16!!!) each - I know!, greedy lot. I also add just a pinch of salt and a pinch of sugar, I find it gives their flavour a lift.
macleodm
8th Feb, 2013
Hi there the pankes whre rotining. There did not cook right as my cooked them for a long time . After eating the pancakes i feilt sick. Please can you cheak your recpie. From Matthew
loverofcheesecake
22nd Aug, 2012
4.05
made a very nice breakfast :)
loverofcheesecake
22nd Aug, 2012
4.05
Very nice and cooked very fast, but the mix only made 7 :)
burzulicious
24th Mar, 2012
4.05
I made these with soy milk to accommodate my allergies, and they were very good, but I doubled the recipe and it didn't yield 16 by a long shot. I also had to add a bit more flour because the batter seemed far too thin. Perhaps our "medium" pans are different. Good, nonetheless!

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circe12
3rd Sep, 2017
This is my favourite straight pancake recipe on the site. My tip is that you can tell the underside is cooked when the whole pancake has turned from liquid to solid. At this point you can use a spatula to break the seal round the edges and voilà! it's ready for turning or even flipping, if you're confident. I'm not a good cook but I always seem to have success with this recipe, and we must have had it a dozen times, because my two sons love pancakes.