Easy Pancakes
This recipe for classic pancakes yields a stack of fluffy and golden delights that are perfect for a cozy breakfast or a special brunch. The batter comes together easily and creates a delicious canvas for your choice of toppings or fillings. Enjoy the process of flipping these pancakes to perfection and savor the warm and comforting taste that lingers with each bite.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
MAKES 12
Nutrition
- Calories: 61 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 3 grams protein
- Sodium Content: 0.1 milligram of sodium
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