Classic Easy Homemade Pancakes

Name: Classic Easy Homemade Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 100 g plain flour; 2 large eggs; 300 ml milk; 1 tbsp sunflower or vegetable oil plus a little extra for frying; 1 pinch salt; 1 handful lemon wedges, to serve; 1 tbsp caster sugar to serve

Master the art of making perfect, golden pancakes with this simple and foolproof recipe. These thin, crepe-style pancakes are incredibly versatile and ready to be topped with your favorite sweet or savory fillings.

Servings12 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

plain flour
100 g
large eggs
2
milk
300 ml
sunflower or vegetable oil plus a little extra for frying
1 tbsp
salt
1 pinch
lemon wedges, to serve
1 handful
caster sugar to serve
1 tbsp

Step-by-Step Instructions

Combine 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil, and a pinch of salt in a large bowl or jug. Whisk thoroughly until the batter is smooth and reaches a consistency similar to single cream.

If time permits, set the batter aside to rest for 30 minutes. This allows the gluten to relax for a more tender texture, though you can cook them immediately if you are in a hurry.

Place a medium frying pan or crepe pan over medium heat. Lightly grease the surface by carefully wiping it with a piece of kitchen paper dipped in a little oil.

Once the pan is hot, pour in about half a ladleful of batter per pancake, swirling the pan to coat the bottom evenly. Cook for approximately 1 minute on each side until golden brown. Keep the finished pancakes warm in a low oven while you prepare the remaining batter.

Serve the pancakes warm with fresh lemon wedges and a sprinkle of caster sugar, or your favorite toppings. To freeze, layer cold pancakes between sheets of baking parchment, wrap in cling film, and store for up to two months.