Pancake Recipe

Makes 10-12 Pancakes
Prep Time 5 mins
Cooking Time 2-3 mins

  • 110g/4oz Plain/all purpose flour
  • Pinch of salt
  • 2 Medium free range eggs
  • 250ml/9fl oz Semi-skimmed milk
  • 2 Tbsp vegetable oil for frying


  • Sift the flour and salt into a large mixing bowl
  • Make a well in the middle of the flour and break the eggs into this
  • Gradually whisk in the milk, until you have a smooth batter
  • Heat a little oil in a small non-stick frying pan (see cooks tips) making sure you cover the whole pan
  • Make sure the pan is hot
  • Add a ladleful of the batter mixture to the pan and tip the pan, making sure the batter coats the pan evenly
  • Cook the first side of the pancake for 1- 2 minutes and then flip it over (either using a palette knife, or by tossing the pancake) to cook the other side, this will only take a couple of seconds
  • Once cooked on both sides, transfer to a warm plate.
  • If you are making a batch of pancakes (see cooks tips)
  • Serve each pancake with a squeeze a fresh lemon juice and a sprinkling of caster/fine sugar, or strawberries, bananas and ice cream.
  • Few sliced strawberries
  • Few slices of banana
  • Scoop of ice cream
  • Or tradionally in England, we have a squeeze of lemon and a sprinkling of sugar

Cook's tips

  • Use a piece of kitchen paper to wipe the oil around the pan>
  • For batches, you can stack them by placing a piece of greaseproof paper between each one and keep warm in the oven.


  • Small frying pan
  • Large mixing bowl
  • Kitchen paper

Shopping List

  • 110g/4ozPlain/all purpose flour
  • Salt
  • 2 Medium free range eggs
  • 250ml/9 fl oz Semi-skimmed milk
  • Vegetable oil
  • Your choice of topping
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