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Ingredients: 
  • 75g/3oz plain flour
  • pinch of salt
  • 2 large British Lion eggs
  • 200ml/7floz milk
  • a little oil for frying
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Pancakes

Preparation Time: 
5 mins.
Cooking Time: 
15 mins.
Serves: 
4
Tags: 
all recipes
Classic recipes
Desserts & baking
basics

Pancakes are not just for Shrove Tuesday.  Enjoy them anytime with lemon, jam or a filling of your choice - we have a wide range of pancake fillings to suit everyone.  Check our guide to making perfect pancakes.

Method: 
  1. Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free.
  2. Add the remaining milk and whisk again until smooth. If you prefer, place all the ingredients together in a food processor and blend until smooth. Pour the batter into a jug.
  3. The batter can be made in advance and chilled for up to 8 hours before use - it may need thinning after standing, add a little milk or water.
  4. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.
  5. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 mins or until the top is set and the base golden.
  6. Flip over using a spatula or if you are feeling brave, toss the pancake! Cook the pancake for a further 1-2 mins or until the base is golden.
  7.  Transfer to a plate and cover with greaseproof paper, keep warm.
  8. Use the batter and more oil to make a further 3 pancakes in the same way.
  9. Serve them simply with lemon and sugar or use them in one of the other regional pancake recipes.