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Classic pancakes

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

  • Ready in 20-30 minutes
  • Makes 8 pancakes
  • Easy
  • Makes 8 pancakes
  • Easy
  • Calories 117
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 0
  • Protein 3
  • Fat 7
  • Fibre 0
  • Salt 0.2

Nutrition per serving

  • Calories 117
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 0
  • Protein 3
  • Fat 7
  • Fibre 0
  • Salt 0.2

Ingredients

  • 100g plain flour
  • 1 large egg
  • 300ml milk
  • oil or melted butter, for frying

Tip

Making ahead
You can store the made pancakes in the fridge, wrapped in foil, for up to 2 days - just reheat before use.

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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