Perfect Pancake Recipe

Tomorrow is pancake Tuesday.   It’s a day I’ve always looked forward to because I LOVE pancakes.   I’ve shared a few pancake recipes but on Pancake Tuesday I want a classic simple pancake.

Pre-made pancakes are ok and pre-mixes do the job but a good reliable pancake recipe is a game changer.  And with mine, it’s a simple as 1,2,3.

Pancakes on vintage china with lemon and a glass of fruit juiceYou will need *makes around 8 medium/large, thin, crêpe-like pancakes

100g plain flour

2 eggs

300ml semi-skimmed milk

Pancakes crepes on vintage china

Method

  • I tend to use a crepe maker but it’s basically just a hot plate.  You’ll make.the best pancakes using one of these or a very flat, shallow frying pan.l
  • Place about a tablespoon of vegetable oil in the pan, spread across the pan evenly with a piece of kitchen roll or just clean fingers!  Heat until medium/hot
  • In the meantime, whisk the eggs until light and fluffy
  • Add half the milk and whisk again
  • Sieve in the flour and whisk until.full combined
  • Add the rest of the milk and whisk for a few minutes until very smooth
  • Let the mixture stand for five minutes
  • Give the mixture one last, quick mix. Before you use it
  • Pop about 2/3 ladleful (2/3 cup) of mixture onto the pan and use the underneath of the ladle to quickly spread it out into a circle
  • As it cooks, little bubbles will appear and burst on the surface.  Once there are burst bubbles across the whole pancake it’s ready to turn
  • Loosen the pancake’s edges with a pallette knife and turn over.   You can show off your pancake tossing skills but I don’t – I’ve lost too many pancakes that way!
  • Once turned, keep checking the underside as it will brown quickly
  • Remove from the heat and serve with your favourite topping

I love a squeeze of lemon juice and a little sugar, or a drizzle of golden syrup.  What’s your topping of choice?

Love Rachel ❤️

Pinterest graphic crêpe-like pancakes on a vintage plate with lemon

 

 

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