Easy pancakes

Name: Easy pancakes
Total time: 15 min
Yield: 8
Ingredients: 3 large free-range eggs; 125 g plain flour; 250 ml milk; unsalted butter

Simple crêpe-style pancakes

Vegetarianv

“Take this versatile crêpe recipe in a sweet or savoury direction, depending on what you fancy. ”

Makes 8

Cooks In15 minutes plus resting

DifficultyNot too tricky

Eggs, Father's day, Mother's day, Pancake day

Nutrition per serving

Calories

108

5%
Fat

4.1g

6%
Saturates

1.6g

8%
Protein

5.2g

10%
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

Crack the eggs into a blender, then add the flour, milk and 1 pinch of sea salt, and blitz until smooth.
Pour into a bowl and leave to stand for 15 minutes.
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.
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.
Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
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.