These easy pancakes are so versatile and quick to make with this fool proof recipe taking just 7 minutes. Keep it classic with a sprinkling of sugar and lemon or alternatively you top with your favourite sweet or savoury flavour combinations.
Mix the flour, salt, eggs and milk to form a batter. Ideally leave to stand for 30 minutes.
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
MetricImperial
For the Pancakes
120gPlain 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
Recipe Reviews
Such a simple recipe to follow..Served with fresh squeezed lemon and vanilla Viennetta. Simply heaven....
This was my first attempt at pancake so easy to follow just how I like them. I will definitely be making more
really runny.it looked like porridge
Mixture too liquidy and needed more flour to become stable It said 'basic pancakes' but then other comments were said to be crépes. So please change title to 'watery crépes'
These are Crepes but very very tasty. I grated some lemon skin into the batter to give it a zingy flavour. Very simple and lovely xxx 🥞
These are Crepes but very very tasty. I grated some lemon skin into the batter to give it a zingy flavour. Very simple and lovely xxx 🥞
