Save for later

Perfect pancakes

Thumbnail
Thumbnail
Thumbnail
Thumbnail
A flipping good recipe for pancakes - great with both sweet or savoury toppings.
Serves
8
Prep
5 minutes
Cook
25 minutes
Each 58g serving contains (excludes serving suggestion)
KCal
75
Carbs
11.4g
Fibre
0.5g
Protein
3.5g
Fat
1.8g
Saturates
0.70g
Sugars
1.8g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
100g plain flour
1 egg, beaten
300ml skimmed milk
1 tsp rapeseed oil
Method
  1. Sift the plain flour into a bowl.
  2. Add the beaten egg, then gradually beat in the skimmed milk to make a smooth batter.
  3. Leave to stand for 30 minutes-1 hour.
  4. Lightly oil a hot pan. Add 2-3 tbsp batter and swirl it gently to spread out thinly round the pan. Leave for 30-40 seconds, it should form a crust on the edges and the pancake will bubble in the middle
  5. Cook for 1-2 minutes then toss or flip and cook the other side for 1 minute or until golden.
Chefs tips
  • To keep pancakes warm, put a plate onto a saucepan of very gently simmering water, add the pancakes and cover with another plate.
  • Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk