Classic pancakes

Classic pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(33 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
tibbo_im
9th Feb, 2008
5.05
Made these on Tuesday. I don't care for pancakes, but my husband loves them and ate 4 in one sitting !!! I froze the remainder, but expect they will have a very short freezer-life !!
buttermere4
6th Feb, 2008
Great recipe I have been making them this way for years however I mostly make them with water or half and half. I wondered about the calorie contect? it says 117 per serving and never what size a serving is based on the recipe? does anyone know is that for one 2 / 3 or more. thanks JB
churchpolly
3rd Feb, 2008
5.05
Forget all those packets of pancake mix - make them according to this recipe and you are in for a treat! I used three tablespoons of mixture at a time in my pan because I prefer them slightly thicker, and I popped some oil in a cup and used a pastry brush to quickly oil the pan between pancakes, finding this a quick, easy and clean method (probably uses less fat this way too). These pancakes stack and keep in the fridge very well. I wrapped them in foil and put them in the hot oven whilst we ate our main course and they were piping hot and absolutely delicious - they did not stick together either which was a relief. Thank you Good Food for the best pancake recipe ever!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?