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Easiest ever pancakes

Easiest ever pancakes

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A star rating of 4.3 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 12 pancakes

This simple batter, based on equal volumes of eggs, milk and flour, produces thick pancakes, ready for your favourite fillings

  • Freezable
  • Vegetarian
Nutrition: per pancake
HighlightNutrientUnit
kcal209
fat17g
saturates4g
carbs10g
sugars1g
fibre0g
protein4g
low insalt0.14g
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Ingredients

For the basic batter

  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200ml milk
  • 50g butter , melted
  • sunflower oil , for cooking

Method

  • STEP 1

    To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.

  • STEP 2

    Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side. Pile the pancakes up and serve with your favourite filling.

RECIPE TIPS
CHOCOLATE & MARSHMALLOW

While the pancake is still warm, spoon over chocolate spread, sprinkle over a few mini marshmallows, then quickly roll up and enjoy with a scoop of vanilla ice cream.

BANOFFEE

For a really indulgent treat, spoon over dulce de leche or caramel sauce, then top with chopped banana and whipped cream.

LEMON CURD CRUNCH

Spoon good-quality lemon curd over the pancake, then top with crushed meringue pieces and a little crème fraîche.

Goes well with

Recipe from Good Food magazine, February 2009

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Overall rating

A star rating of 4.3 out of 5.17 ratings
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