Classic pancakes

Classic pancakes

Don't forget Pancake Day on 17th February 2015. Serve this basic pancake recipe with traditional lemon and sugar.

By , 21 September 2015

(47 votes)

Classic pancakes
  • 15 Mins

  • Serves: 4

  • Price: 11p per serving

Nutritional Info
Each 158g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 636kJ/152kcal.
  • 125g plain flour
  • Pinch of salt
  • 2 large free-range eggs
  • 350ml semi-skimmed milk
  • 1 tbsp sunflower oil (plus extra for greasing)
  • To Serve
  • Caster sugar
  • Lemons
  • Sift the flour and salt into a large bowl and make a hole in the centre. Break the eggs into the hole and add 75ml of the milk and the oil. Whisk the eggs, milk and oil using a wire whisk. Gradually draw in the flour, whisking all the time until you have a thick, smooth batter.

  • Gradually add the rest of the milk, whisking gently, until you have a smooth batter.

  • Crumple up a piece of kitchen paper and soak the end in oil. Use this to grease a small non-stick frying pan. Heat the pan, then pour in just enough batter to thinly coat the base of the pan, swirling it around to completely cover it.

  • Cook for about 30 seconds. Flip the pancake using a fish slice and cook the other side until golden. Slide onto a plate.

  • Repeat until all of the batter is used up, greasing the pan a little when needed.

  • Serve immediately with lemon juice and caster sugar.

  • Reheating tip: Stack them on an ovenproof plate and cover with foil. Reheat in the oven at 180C/160C Fan/Gas 4 for 10 minutes. Or cover the plate with clingfilm and reheat in the microwave on high for 1 minute.

    For gluten-free pancakes, replace the flour with gluten-free flour. Make sure you stir the batter between each pancake, as gluten-free flour makes the mixture separate.

    For dairy-free pancakes, replace the milk with either soya or almond milk.