Easy pancakes

Name: Easy pancakes
Prep time: 10 min
Cook time: 20 min
Yield: 12 servings
Ingredients: 100 g plain flour; 2 large egg; 300 ml milk; 1 tbsp sunflower or vegetable oil; 1 pinch salt; 1 small amount oil for frying; to serve lemon wedges; to serve caster sugar

Serves 12

bbcgoodfood.com

Easy pancakes

bbcgoodfood.com

Serves 12

Directions

1Put plain flour, eggs, milk, sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
2Set aside for 30 minutes to rest if you have time, or start cooking straight away.
3Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
4When hot, cook your pancakes for 1 minute on each side until golden, using around half a ladleful of batter per pancake.
5Keep them warm in a low oven as you make the rest.
6Serve with lemon wedges and caster sugar, or your favourite filling.

Ingredients

100 g plain flour
2 large egg
300 ml milk
1 tbsp sunflower or vegetable oil
1 pinch salt
1 small amount oil, for frying
to serve lemon wedges (optional)
to serve caster sugar (optional)

Equipment

bowllarge jugwhiskmedium frying pancrêpe pankitchen paperladle

Tips

The batter consistency should be similar to single cream.
Prevent lumps by slowly whisking the liquid into the flour.
If the batter gets lumpy, whizz it in a food processor.
Once cold, you can layer the pancakes between baking parchment, wrap in cling film, and freeze for up to two months.
For crêpes, a non-stick frying pan with sloped sides is recommended.
Avoid stainless steel frying pans due to high risk of sticking.
If the pancake is not cooking in the middle, you may be using too much batter.

Easy pancakes

Serves 12

bbcgoodfood.com

Easy pancakes

bbcgoodfood.com

Serves 12

Directions

1Put plain flour, eggs, milk, sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
2Set aside for 30 minutes to rest if you have time, or start cooking straight away.
3Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
4When hot, cook your pancakes for 1 minute on each side until golden, using around half a ladleful of batter per pancake.
5Keep them warm in a low oven as you make the rest.
6Serve with lemon wedges and caster sugar, or your favourite filling.

Ingredients

100 g plain flour
2 large egg
300 ml milk
1 tbsp sunflower or vegetable oil
1 pinch salt
1 small amount oil, for frying
to serve lemon wedges (optional)
to serve caster sugar (optional)

Equipment

bowllarge jugwhiskmedium frying pancrêpe pankitchen paperladle

Tips

The batter consistency should be similar to single cream.
Prevent lumps by slowly whisking the liquid into the flour.
If the batter gets lumpy, whizz it in a food processor.
Once cold, you can layer the pancakes between baking parchment, wrap in cling film, and freeze for up to two months.
For crêpes, a non-stick frying pan with sloped sides is recommended.
Avoid stainless steel frying pans due to high risk of sticking.
If the pancake is not cooking in the middle, you may be using too much batter.