Crispy, tasty and wonderfully versatile. These pancakes are a bona fide classic.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 2 minutes
    • British
    • Vegetarian

    Classic Pancakes

    Recipe Information

    Ingredients
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    100g The Pantry Plain Flour

    1 Medium Egg

    300ml Semi Skimmed Milk

    Pinch of Salt

    Method

    Beat the egg into the milk along with the salt.

    Sift the flour into a bowl, make a well in the centre of the flour and slowly whisk in the milk and egg mixture until the mixture is smooth.

    Allow to settle for 20 minutes.

    Heat a little oil or butter in a medium frying pan.

    Pour enough batter in just to cover the base, cook on a medium heat for 30 seconds until browned, flip and cook the other side.

    Repeat until all the batter is used.

    The batter will keep cling filmed in the fridge for 2 days, just whisk before using.

    The pancakes can be made in advance, kept in the fridge for 2 days and reheated in a warm oven, wrapped in tin foil.

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