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