The only thing you need this pancake day is our perfect pancake batter recipe – guaranteed to make the best pancakes! Then try some of our fab fillings.
SERVES 4 – PREP 10 MINS – COOK 10 MINS
Sunflower oil for frying
1 Put the plain flour into bowl and whisk together with the eggs and milk to make a smooth, perfect batter. (Whiz it altogether in a processor – if you prefer)
2 Heat 1tsp sunflower oil in a 15cm non-stick pan, then pour in just enough mixture to cover the base of the pan, tilt to cover.
3 Cook for 30 seconds until the pancake batter is firm on the base.
4 Use a palette knife to flip over the pancake (or toss if you’re feeling adventurous).
5 Cook for about 30 seconds more until the underside is firm.
6 Put onto a plate and repeat with the remaining pancake mixture, to make 8 pancakes.
7 Stack up the pancakes, interleaving with greaseproof paper to stop them sticking together and keep warm.
8 Serve with a sprinkling of caster sugar and squeeze of lemon juice.
Per pancake: 114 cals, 6g fat (2g saturated), 12 g carbs.
3 ways to make your batter better:
- Add half brown flour for added texture (and to make them a bit healthier)
- Try sprinkling in some chopped fresh herbs such as basil, parsley or coriander.
- Or you could add some finely grated orange, lemon or lime zest.