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


  1. 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.
  2. Set a medium frying pan over a medium heat and carefully wipe it with some greased kitchen paper.
  3. 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.
  4. Serve with lemon wedges and sugar, or your favourite fillings.
  5. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

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