Basic pancakes
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Cook yourself up a simple dessert – or savoury dish – with this basic pancake recipe using storecupboard ingredients.
Recipe Key Facts
- Prep time: 7mins
- Cooking time: 1mins
Shellfish free | Vegetarian | Nut free*
Serves: 6
Calories: 112 Kcal per serving
Ingredients
Shopping List
- 100g (4oz) plain flour
- pinch of salt
- 2 eggs, beaten
- 300ml (½ pt) semi-skimmed milk
- Oil for frying
- Toppings to serve
Method
- Make the batter by sifting the flour and salt into a bowl.
- Make a well in the centre and pour the eggs and half the milk into it. Using a fork or whisk gently draw the flour from around the sides into the centre, to make a smooth batter. Add the rest of the milk and then whisk the batter to get rid of any lumps.
- Heat a small frying pan with a little oil until hot, then turn it down to a medium heat.
- Pour in about two tablespoons of batter and swirl around the pan to cover the base. After about 30-40 seconds the pancake should be ready to be turned over and cooked on the other side.
- When cooked put each pancake onto a warmed plate in a warm oven. Serve immediately. Delicious toppings include the classic fresh lemon juice with a little sugar, or spread each one with chocolate spread and serve with chopped banana, or serve with some forest fruits that have been stewed briefly in some water and sugar, and a scoop of ice cream.
- This recipe makes about 12 pancakes.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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