Jamie Oliver

Easy pancakes

Simple crêpe-style pancakes

Easy pancakes

Makes 8
Cooks In15 minutes plus resting
DifficultyNot too tricky
Nutrition per serving
  • Calories
    108
    5%
  • Fat
    4.1g
    6%
  • Saturates
    1.6g
    8%
  • Protein
    5.2g
    12%
  • Carbs
    13.7g
    5%
  • Sugars
    1.7g
    2%
  • Salt
    0.10g
    2%
  • Fibre
    0.4g
    -

Of an adult's reference intake

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Ingredients

  • 3 large free-range eggs
  • 125 g plain flour
  • 250 ml milk
  • unsalted butter
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Method

  1. Crack the eggs into a blender, then add the flour, milk and 1 pinch of sea salt, and blitz until smooth.
  2. Pour into a bowl and leave to stand for 15 minutes.
  3. Melt the butter (or a drizzle of oil if you want to be a bit healthier) in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.
  4. Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
  5. Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
  6. Serve straightaway with your favourite topping.

Tips

I sometimes mix it up and swap 75g of plain flour for wholemeal to give my pancakes lovely texture and flavour. To make more American-style pancakes, swap the plain flour for self-raising, dolloping ladlefuls of batter into the pan without spreading it around the base.

Tip

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Nutrition per serving
  • Calories
    108
    5%
  • Fat
    4.1g
    6%
  • Saturates
    1.6g
    8%
  • Protein
    5.2g
    12%
  • Carbs
    13.7g
    5%
  • Sugars
    1.7g
    2%
  • Salt
    0.10g
    2%
  • Fibre
    0.4g
    -

Of an adult's reference intake