These basic pancakes are so versatile and quick to make; our foolproof recipe is a family favourite. Keep it classic with a sprinkling of sugar and lemon, or alternatively top with your favourite sweet or savoury flavour combinations.
7 ingredients4 steps
Nut Free
Vegetarian
Method
Step 1
Mix the flour, salt, eggs and milk to form a batter. Ideally leave to stand for 30 minutes.
Ingredients for this step
120gAllinson's Plain White Flour
Pinch ofSalt
2Egg(s) (free range)
300mlMilk (whole)
Step 2
Grease an 18cm/7 inch pan with butter lightly. Spoon 2 tablespoon of batter in a heated pan for each pancake and swirl the pan so that the batter covers the pan. Cook for 1 minute each side.
Step 3
Transfer to a plate and keep warm while you cook the remaining pancakes.
Step 4
Serve warm sprinkled with your choice of butter, sugar and a squeeze of fresh lemon juice. Enjoy!
Ingredients for this step
25gButter (unsalted)
1Lemon juice (freshly squeezed)
2 tbspBillington's Unrefined Golden Caster Sugar
Ingredients
MetricImperial
For the Pancakes
120gAllinson's Plain White Flour
Pinch ofSalt
2Egg(s) (free range)
300mlMilk (whole)
For the Topping
25gButter (unsalted)
2 tbspBillington's Unrefined Golden Caster Sugar
1Lemon juice (freshly squeezed)
Utensils
Bowl
18cm/7 inch pan
82 Baker Ratings
My granddaughters loved these with Nutella & Strawberries
Love this?
I made these last night for Pancake day and wow they were yummy, I didn't leave enough room to manage to eat anything else except these for the evening! My daughter and husband loved them too, I'll definitely be doing these again - thank you :)
