Easy pancakes
This easy pancake recipe yields light, fluffy pancakes perfect for breakfast or a sweet treat. Using basic pantry staples like flour, eggs, and milk, it provides a straightforward method for a delicious batter. Simply mix, fry in a non-stick pan, and serve warm with traditional toppings like lemon and caster sugar, or your favorite accompaniments.
Equipment
- 1 Large Mixing Bowl For preparing the batter
- 1 Whisk For combining ingredients and smoothing batter
- 1 Measuring Jug For precise liquid measurements
- 1 Non-stick Frying Pan Essential for even cooking and easy flipping
- 1 Spatula For flipping pancakes
Ingredients
Main
- 100 g plain flour
- 2 large eggs
- 300 ml milk
- 1 tbsp sunflower or vegetable oil plus a little extra for frying
- lemon wedges to serve (optional)
- caster sugar to serve (optional)
Instructions
- Sift the plain flour into a large mixing bowl to prevent lumps and aerate it.
- In a separate bowl or jug, whisk together the eggs and milk until well combined.
- Gradually pour the wet mixture into the dry flour, whisking continuously until you have a smooth batter. Add the 1 tbsp of sunflower or vegetable oil and whisk again.
- Allow the batter to rest for at least 15-30 minutes at room temperature. This allows the flour to fully hydrate and gluten to relax, resulting in tender pancakes.
- Heat a non-stick frying pan over medium heat. Add a small amount of sunflower or vegetable oil, just enough to lightly coat the base of the pan.
- Once the pan is hot, pour a ladleful of batter into the centre, tilting the pan to spread it evenly into a round shape.
- Cook for 1-2 minutes until bubbles appear on the surface and the edges look set and golden.
- Carefully flip the pancake using a spatula and cook for another 1 minute on the second side until golden brown and cooked through.
- Repeat with the remaining batter, adding a little more oil to the pan as needed for each pancake.
- Serve the pancakes immediately with lemon wedges and a sprinkle of caster sugar, or your preferred toppings.
Notes
Achieving perfect pancakes hinges on batter consistency and frying technique. Ensure your batter is lump-free; sifting flour helps. Resting the batter for at least 15-30 minutes allows the gluten to relax, resulting in tender, lighter pancakes. For frying, preheat your non-stick pan over medium heat. A good test is to add a drop of water – it should sizzle and evaporate quickly. Use just enough oil to lightly coat the pan for a golden, even crust. For enhanced flavor, a small knob of butter can be added to the oil before each pancake. Avoid over-mixing the batter; mix until just combined to prevent tough pancakes. Serve immediately for best texture.