So simple to make, so quick to cook and so delicious to eat.
to see why kids and adults love freshly cooked pancakes.
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INGREDIENTS The basic ingredients for this pancake recipe are shown below.
For illustration only, use the ingredients list below.
110g Plain Flour
4oz Plain Flour
2 medium eggs
2 medium eggs
280ml semi-skimmed milk
½ pint semi-skimmed milk
The filling and topping can be any type of jam, lemon and sugar,
syrup, almost anything you fancy!
WHAT SPECIAL KITCHEN EQUIPMENT? 1 frying pan
1 palette knife or similar to turn the pancakes over
COOKING METHOD FOR THIS PANCAKE RECIPE
Pre-heat the pan to a medium high heat. Use the first pancake as a
test to see if it's heated enough.
Sift the flour into a mixing bowl and add the two eggs. Mix it all up with a
whisk or a fork until the flour and eggs are well-mixed.
Add the milk slowly, a bit at a time, mixing it all together as you pour.
Continue to mix until the batter is smooth with no lumps in it. Melt the butter
in a pan and add 2 tablespoons of it to the batter and mix it in.
Add a teaspoon of butter or a dash of oil to the pan.
Depending on the size of your pan, add 2 tablespoons (base 7in / 18cm pan) to 3
tablespoons (base 8in / 25cm pan) of the batter to the pan.
It's best to measure out the portions before pouring them in so that the mix
can be poured in at the same time.
Immediately tip the pan from side to side to let the pancake batter cover all the base
of the pan.
After 30 seconds or so the base of the pancake should be cooked. Lift up the
side a bit with the palette knife to check that it's lightly browned. If not,
cook for a few seconds more.
Flip the pancake over on to
its other side and cook for 10 seconds.
Sparingly spread whatever topping you have chosen and wrap the pancake
into a roll.
If you need to serve several pancakes at a time, store them in a warm
oven for a few minutes until all are cooked.