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Easiest-ever pancakes

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

  • Prep: 5 mins
    Cook: 20 mins
  • 12 pancakes
  • Easy
  • 12 pancakes
  • Easy
  • Calories 209
  • Carbohydrates 10
  • Saturated Fat 4
  • Sugar 1
  • Protein 4
  • Fat 17
  • Fibre 0
  • Salt 0.14

Nutrition per serving

  • Calories 209
  • Carbohydrates 10
  • Saturated Fat 4
  • Sugar 1
  • Protein 4
  • Fat 17
  • Fibre 0
  • Salt 0.14

Ingredients

  • 100g plain flour
  • 2 eggs
  • 300ml/½ pint semi-skimmed milk
  • 1 tbsp vegetable or sunflower oil, plus extra for frying

Tip

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.

Method

  1. Put the flour in a large bowl and make a well in the centre. Crack the eggs into the well, pour in a splash of the milk and, using a balloon whisk or wooden spoon, start to stir from the centre of the bowl, drawing the flour into the eggs and milk. Beat the mix until smooth (get any lumps out now while it’s thick), then stir in the rest of the milk until it’s the consistency of single cream. Stir in the oil. The batter will keep covered in the fridge for up to a day at this point. Stir well before you use it.

  2. Put a non-stick frying pan or crêpe pan (one with a 20-23cm base is ideal) over a medium heat. Pour 1cm oil into a heatproof jug and keep it to hand. Add a drop of oil to the pan, swirl it around, tipping any excess back into the jug. Pour in a ladleful of batter, tilting the pan and swirling the batter to give a thin, even layer. Leave the pancake alone for 30 secs, no prodding, or until it starts to colour around the edge. Don’t crank up the heat if this takes longer – as you’ll scorch the bottom of the pancake and it won’t flip well.

  3. With a fish slice or palette knife, ease the edge of the pancake away from the pan, then loosen underneath. Check that the bottom is golden, then turn it over in one quick movement or give it a flip. Cook for another 30 secs before turning out onto a plate. Eat straight away. If you’re making ahead, stack the pancakes on a plate and cover with cling film. Pierce the film, then reheat in the microwave on High for 1 min or until piping hot.

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