Classic Pancakes
By naiey123
Don't forget Pancake Day on 12th February. Serve this basic pancake recipe with traditional lemon and sugar.
Ingredients
- 125g plain flour
- Pinch of salt
- 2 large free-range eggs
- 350ml semi-skimmed milk
- 1 tbsp sunflower oil, plus extra for greasing
- Caster sugar and lemons, to serve
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Sift the flour and salt into a large bowl and make a hole in the centre. Break the eggs into the hole and add 75ml of the milk and the oil. Whisk the eggs, milk and oil using a wire whisk. Gradually draw in the flour, whisking all the time until you have a thick, smooth batter.
Step 2
Gradually add the rest of the milk, whisking gently, until you have a smooth batter.
Step 3
Crumple up a piece of kitchen paper and soak the end in oil. Use this to grease a small nonstick frying pan. Heat the pan, then pour in just enough batter to thinly coat the base of the pan, swirling it around to completely cover it.
Step 4
Cook for about 30 seconds. Flip the pancake using a fish slice and cook the other side until golden. Slide onto a plate.
Step 5
Repeat until all of the batter is used up, greasing the pan a little when needed.
Step 6
Serve immediately with lemon juice and caster sugar
Step 7
Reheating tip: Stack them on an ovenproof plate and cover with foil. Reheat in the oven at 180C/160C Fan/Gas 4 for 10 minutes. Or cover the plate with clingfilm and reheat in the microwave on high for 1 minute.
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