Easy Pancake Recipe
Now, I know I’m not going to win any prizes for originality with my pancake recipe, but it’s my opinion that if it’s a classic and it’s been working for you for years, then why change things!
Enjoy and have a flipping good time!
Emma Weymouth’s Easy Pancake Recipe
Prep Time: 15 mins (plus 30 minutes resting time) | Serves: 1
- 100g plain flour
- 2 large eggs
- 300ml milk (I like to use full fat)
- 1 tbsp of butter, plus a little extra for frying
- To serve (optional) Lemon wedges, caster sugar, jam, Nutella, berries, or whipped cream
- Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt into a bowl or large jug, then whisk until your mixture has turned into the consistency of a smooth batter. If you have time, leave the mixture to rest for 30mins but if you don’t have time – or have small children who are eager for pancakes – start cooking straight away.
- Set a medium frying pan over a medium heat and carefully wipe it with some greased kitchen paper.
- When the pan is hot, cook your pancakes for 1 min on each side until golden. I like to spread the mixture to the full width of the pan and test out my hand-eye coordination with a shaky attempt at a pancake flip. I’ll be honest. The success rate is 50/50.
- Serve with lemon wedges and sugar, or your favourite fillings.
- Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.