Ingredients
200g/7oz plain flour
pinch salt
350ml/12fl oz. milk (or ½ milk and ½ water for a lighter pancake)
2 large free-range eggs, lightly whisked
1 tbsp. vegetable oil, plus extra for frying
Method
1. Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs.
Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you
have a smooth batter.
2. Now add 1 tablespoon of vegetable oil and whisk thoroughly.
3. Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the
inside of the pan. Heat the pan over a medium heat for 1 minute.
4. Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to
get a nice even layer.
5. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at
the underside to check it is golden brown before turning over. Cook the other side for
approximately 30–40 seconds and transfer to a serving plate.
Ingredients
100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges to serve (optional)
caster sugar to serve (optional)
Method
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil 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.
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.
Serve with lemon wedges and caster 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.
