Easy pancakes

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(8 ratings)

By Cassie Best

 

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PREP: 10 MINSCOOK: 20 MINSplus optional standing

EASY

MAKES 12

Learn a skill for life with our foolproof crêpe recipe that ensures perfect results every time - elaborate flip optional

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• Freezable
 
• Healthy

Nutrition: per pancake

• kcal61
 
• fat2g
 
• saturates1g
 
• carbs7g
 
• sugars1g
 
• fibre0g
 
• protein3g
 
• salt0.1g

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Ingredients

• 100g plain flour
• 2 large egg
• 300ml milk
  
• 1 tbsp sunflower or vegetable oil, plus a little extra for frying
• lemon
  
   wedges, to serve (optional)
• caster sugar, to serve (optional)

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Method

1. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
2. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
3. Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Perfect pancakes

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(94 ratings)

By Good Food

 

Magazine subscription – 5 issues for £5

COOK: 30 MINS

EASY

SERVES 8

A foolproof batter recipe and plenty of tips on how to make pancakes with flair, whether sweet or savoury

Share:

• Freezable
 
• Easily doubled / halved
 
• Vegetarian

Nutrition: per serving

• kcal107
 
• fat5g
 
• saturates1g
 
• carbs12g
 
• sugars2g
 
• fibre0g
 
• protein4g
 
• salt0.1g

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Print 

Ingredients

• 100g plain flour
• 2 egg
  
• 300ml semi-skimmed milk
• 1 tbsp sunflower oil
  
   or vegetable, plus extra for frying
• pinch salt

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

• MySupermarket

Method

1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Everyday Pancakes

 MARK BITTMAN

 

• Time20 minutes
 
• Yield4 to 6 servings

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Andrew Scrivani for The New York Times

The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)

Featured in: The Minimalist; For The Uninitiated, A Pancake Primer. 

Egg, Flour, Milk

 

577 ratings

 

 

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon sugar, optional
• 2 eggs
• 1 ½ to 2 cups milk
• 2 tablespoons melted and cooledbutter (optional), plus unmelted butter for cooking, or use neutral oil

•  

  Nutritional Information

PREPARATION

1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
2. Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.