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A pile of rolled up pancakes on a plate Tried & Tested

Basic pancakes

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3.143 stars based on 7 ratings

Try these with a sprinkling of golden caster sugar and a squeeze of fresh lemon.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the pancakes

  • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
  • Salt
  • 2 2 Egg(s) (free range)
  • 300ml 10⅛ fl oz Milk (whole)

For the topping

  • 25 25 Butter (unsalted)
  • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Lemon juice freshly squeezed from 1 lemon

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Mix the flour, salt, eggs and milk to form a batter. Ideally leave to stand for 30 minutes.

    Ingredients for this step

    • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
    • Salt
    • 2 2 Egg(s) (free range)
    • 300ml 10⅛ fl oz Milk (whole)
  2. Classic mode Step 2

    Grease an 18cm/7 inch pan with butter lightly. Spoon 2 tablespoon of batter in a heated pan for each crepe swirls the pan so that the batter covers the pan. Cook for 1 minute each side.

  3. Classic mode Step 3

    Transfer to a plate and keep warm while you cook the remaining pancakes.

  4. Classic mode Step 4

    Serve warm sprinkled with your choice of butter, sugar and a squeeze of fresh lemon juice. Enjoy!

    Ingredients for this step

    • 25 25 Butter (unsalted)
    • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1 1 Lemon juice freshly squeezed from 1 lemon