Pancake recipe

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makes: 6
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 5 min
(approx for each pancake)

Nutrition per portion

RDA
Calories 61 kCal 3%
Fat 2g 3%
Carbohydrates 8g 3%
  -  of which Sugars 2g 2%
Protein 3g 6%
Salt 0.3g 5%
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  • This super simple pancake recipe requires just four ingredients - and takes five minutes to prepare.

    Traditionally made on Pancake Day, British pancakes are similar to French crêpes as they’re thin and often rolled or folded with a sweet filling inside. This pancake recipe uses just four cooking essentials – flour, salt, eggs, and milk and produces six to eight medium-sized pancakes. We prefer to top our pancakes with classic lemon and sugar or ice cream and melted chocolate but you can be as adventurous as you like.

    Ingredients

    • 60g plain flour
    • Pinch of salt
    • 1 medium egg
    • 175ml milk
    • Oil, for frying

    Method

    • Tip the flour into a bowl and stir in the salt. Lightly beat together the egg and milk. Pour over the flour mixture, a little at a time, whisking it well, to give a smooth pancake batter.

    • Heat a frying pan and very lightly grease the base of it with a piece of kitchen paper dipped in oil. Pour a thin layer of batter over the base of the pan. Cook it until the edges start to curl back. Either toss the pancake or use a palette knife to loosen it around the edges and then use the palette knife to help flip it over.

    • Cook the pancake briefly on this side, then slide it out onto a plate. Place a sheet of kitchen paper on top. Cook the rest of the mixture in the same way.

    • Keep the pancakes warm if serving hot and choose your favourite pancake filling.

    Top tips for making pancakes

    Can I keep leftover pancakes?

    Leftover pancakes can be stored in the fridge for up to 2 days served hot or cold. You can also keep the leftover batter in the fridge for up to 1 day. Just cover with clingfilm in a bowl or jug.

    Make sure you whisk the batter vigorously before cooking with it again as the mixture may separate.

    To freeze basic pancakes for up to 2 months, interleave them with kitchen paper and wrap them with clingfilm storing them in a freezer bag. Defrost in the fridge before using and reheating again. You can reheat your pancakes in the microwave in just a few seconds.

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