Easy pancakes

Simple crêpe-style pancakes

Easy pancakes

Easy pancakes

Serves Makes 8
Time Cooks In15 minutes plus resting
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 108 5%
  • Fat 4.1g 6%
  • Saturates 1.6g 8%
  • Sugars 1.7g 2%
  • Salt 0.10g 2%
  • Protein 5.2g 10%
  • Carbs 13.7g 5%
  • 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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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

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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

This is flippin’ savvy. I’ve teamed up with Utilita Energy to create a Pancakeulator – tell it how many pancakes you need, and how you like your pancakes, and it’ll give you the exact ingredients, as well as the cost to make and cook each pancake!

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.

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FAQs

What kind of flour is best for pancakes?

Depends on the type of pancake you want to make! Plain flour is best for thinner, crêpe-style pancakes; self-raising flour for fluffy American-style pancakes; and gram (chickpea) flour for socca pancakes. Wholegrain flours (like wholemeal and buckwheat flour) also work a treat for crêpe-style pancakes and American-style pancakes.

Are pancakes unhealthy?

It depends on the ingredients and toppings you choose. Some pancake recipes are higher in calories, saturated fat and sugar so are more indulgent, while others will be made with healthier ingredients. But there is a place for both – everything in moderation. Just be mindful when making your choices.

How long will pancakes keep in the fridge?

Ready-made pancakes can last around three days in the fridge in an airtight container, but for best results, eat them the next day. You can keep pancake batter in the fridge for around three days too, as long as your milk and eggs (if using) are fresh. Pancake batters that contain bicarbonate soda or baking powder need to be treated slightly differently. Make the batter without adding the raising agent, then refrigerate for up to 3 days. Just before you want to whip up a stack of pancakes, simply add the bicarb or baking powder at the last minute so they can work their magic to make your pancakes rise!