Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you easy food to make time, or start cooking straight away. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go. Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months. RECIPE TIPSVIDEO Improve your pancake skills: How to make pancakes video. VIDEO Improve your pancake skills: How to flip a pancake video.
Try these savoury pancake ideas from our sister title olivemagazine. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. A star rating of 4 out of 5. Fancy a healthy version of your favourite Friday night chicken curry? This quick, low calorie supper is perfect for a busy weeknight. Need a guaranteed crowd-pleasing cake that’s easy to make? A spicy sausage pasta dish with a difference.
