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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15 mins plus resting
Not Too Tricky
makes 8
About the recipe
Take this versatile crêpe recipe in a sweet or savoury direction, depending on what you fancy.
Ingredients
3 large free-range eggs
125g plain flour
250ml milk
unsalted butter
Top Tip
I sometimes mix it up and swap 75g of plain flour for wholemeal to give my pancakes lovely texture and flavour.
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.
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