There’s nothing quite like a stack of freshly made pancakes to kickstart a weekend morning.
Whether you like them simple with a dusting of sugar and a squeeze of lemon or filled with your favourite toppings, homemade pancakes are a delicious treat that’s easy to prepare
This simple recipe will have you flipping perfect pancakes in no time, with a smooth batter that’s light and golden.
Ideal for lazy weekends, these pancakes can be made ahead and stored for later, ensuring you can enjoy the comfort of a café-style breakfast at home.
BBC Good Food calls it a “foolproof” recipe, offering 12 servings and ensuring “perfect pancakes every time”.
Easy pancakes recipe
Ingredients
100g plain flour
Two large eggs
300ml milk
One tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges, to serve (optional)
caster sugar, to serve (optional)
Method
In a large bowl or jug, combine 100g of plain flour, two large eggs, 300ml of milk, one tablespoon of sunflower or vegetable oil, and a pinch of salt. Whisk together until the mixture is smooth, resembling the consistency of single cream.
If possible, leave the batter to rest for 30 minutes. If you’re in a hurry, you can skip this step and begin cooking straight away.
Place a medium-sized frying pan or crêpe pan over medium heat. Lightly grease the pan by wiping it with some oiled kitchen paper.
Once the pan is hot, pour in about half a ladleful of batter per pancake and cook for around one minute on each side or until golden brown. Continue making the pancakes, keeping the cooked ones warm in a low oven.
Serve the pancakes with lemon wedges and caster sugar, or your preferred filling. If you’d like to store them, allow the pancakes to cool, then layer them with baking parchment. Wrap them in cling film and freeze them for up to two months.
