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
Tap For Method


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


  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.


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.