Perfect pancakes

Perfect pancakes

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(107 ratings)

Cook: 30 mins

Easy

Serves 8
A foolproof batter recipe and plenty of tips on how to make pancakes with flair, whether sweet or savoury

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal107
  • fat5g
  • saturates1g
  • carbs12g
  • sugars2g
  • fibre0g
  • protein4g
  • salt0.1g
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Ingredients

  • 100g plain flour
  • 2 egg
    Eggs

    Egg

    egg

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

  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil or vegetable, plus extra for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • pinch salt

Method

  1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

  2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.

  3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

  4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

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Comments, questions and tips

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cathbond
21st Dec, 2016
When I was cooking mine, I poured the mix in to the hot pan, then poured off any excess liquid back in to my jug. This gives lovely thin pancakes. I judged when to flip the pancakes by the edges cooking and lifting away from the sides of the pan. Happy children having a treat for Christmas holiday breakfast!!
sophiebrown91
10th Dec, 2016
0.05
Never had such a disgusting thing made from this website!!!! First the batter was way too thin even though I used the right amount (300ml) when I was cooking it, the mixture started to burn on the bottom and was stuck even though I followed the recipe . It turned a horrible yellow colour and was slimy and gungy. I tasted a bit and it tasted like milk and flour mixed together. I have no idea how people made it so nice. I 100% followed the recipe . It was a waste in the end I just poured the watery substance down the plug hole. If u are looking for a nice pancake recipe then just leave this one . I wish there was a choice to give it no stars. AWFUL!!!
Ben796
17th Dec, 2016
I have a feeling you may have done something slightly wrong. I always make crepes and this recipe is the best to follow. This recipe is for the thin crepe so there should not be a lot of mixture in the pan. You weren't trying to make an American pancake using this recipe by any chance?
helenavisser
23rd Oct, 2016
Absolutely perfect! Yummy! And thank you - I could never make pancakes before and now I think I can.
jennypiccolo
17th Jul, 2016
5.05
Best recipe I've come across for pancakes. Trouble free perfect pancakes
huldu
14th Jul, 2016
30 seconds and a flip?! Are you doing your pancakes on the back of a jet engine under full throttle? I could come nowhere near that 30 seconds, the closest I got to was 45 on very high temperatures. In my opinion the "moderate heat" could be explained a bit better because moderate heat and 30 seconds doesn't make any sense to me. Using moderate heat on my stove and it would take almost 2 minutes before one side got golden brown.
grimcooking
26th Nov, 2016
Maybe you didn't preheat the pan before you started cooking?
Lukeyboyy94's picture
Lukeyboyy94
13th Jun, 2016
5.05
Brilliant recipe! First time I've actually ever made pancakes, great starter guide :)
lizleicester
20th May, 2016
5.05
Mine had to be dairy free so I used soya milk (sweetened) instead of milk and they were (as the recipe suggests) perfect!
Emma_Milo
19th May, 2016
Perfect recipe :) ****if you want large American pancakes then add a rounded teaspoon of baking powder and just cook them like you would for a pancake, not a crepe. We have an aga and just pour a full ladle onto the plate and get large sized fluffy pancakes, but it works amazingly as crepe batter too. Overall a very flexible tasty recipe!****

Pages

ketoth
29th Sep, 2016
How big should the pan be?
goodfoodteam's picture
goodfoodteam
13th Oct, 2016
Hi there, thanks for your question. We'd suggest using whatever size of non-stick frying pan you have. It's easier to manage flipping the pancakes if you don't make them too big, even if the pan is large.
alexthebestchef666
13th Feb, 2016
You never specified weither to use a raw egg or a fried egg. Which do I use?
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
Thanks for your question. We use raw eggs in pancakes.
skwiggypop
20th Jul, 2015
Makes 6
Maryannethejourney
21st Jul, 2014
I am in love with this recipe: absolutely delicious. Best part is you can make double/triple batter and store in fridge (in airtight container with lid) to use whole week - (use long-life milk).
annacat
4th Mar, 2014
Excellent recipe but I omitted the vegetable oil and it worked perfectly without, then cooked with lashings of melted butter!
natouchka
2nd Oct, 2013
Very nice. I knew I wanted sweet crêpes so I added a tbsp of Demerara sugar. I also like adding a tbsp of Whiskey, Rum or Cointreau to add a bit of taste. Yummy.