Pancakes (Perfect for Pancake Day)
How to make traditional pancakes. Just what you need for pancake day.
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 6" pancakes
- 1 egg
- 100 g plain flour
- 300 ml full-fat milk
- Salt I use about 1/4 tsp
- Butter for greasing the pan, I use about 25g in total
Sift the plain flour (100g) and salt (about 1/4 tsp) into a large bowl.
In a separate bowl, beat the egg (1 egg) and then add it to the flour.
Add about a quarter of the milk (75ml) and whisk until combined.
Gradually add the remaining milk (225ml) whisking to combine each addition before adding more - Using this method should mean that you don't get lumps. However if you find a few have crept in then either pass your batter through a sieve, or blitz it briefly with a hand blender.
Melt the butter (25g) in a frying pan on a low heat (so that it doesn't burn) and then tip it out of the pan into a cup or bowl.
Turn up the heat to medium and then once the pan is hot, add about two tablespoons of batter (assuming 6" pancake), immediately swirl the batter around the pan so that the base is coated. If there's any excess batter, tip it back into the bowl -
if you have too much batter in the pan you'll end up with thick, stodgy pancakes.
Cook for about 1 minute until brown and then flip and cook on the other side for a further 30 seconds.
Dip some kitchen paper into the melted butter and spread it around the pan, and the repeat the process (from step 6) until all of the pancakes are cooked.
Calories: 60kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Cholesterol: 19mg | Sodium: 77mg | Potassium: 56mg | Sugar: 1g | Vitamin A: 1.4% | Calcium: 3.8% | Iron: 3%