Folded pancakes

Perfect for pancake day

Folded pancakes

Folded pancakes

Serves Serves 4
Time Cooks In5 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 262 13%
  • Fat 4.3g 6%
  • Saturates 1.3g 7%
  • Sugars 3.5g 4%
  • Salt 0.7g 12%
  • Protein 9.3g 19%
  • Carbs 50g 19%
  • Fibre 1.9g -
Of an adult's reference intake
Tap For Method


  • 1 heaped mug of self-raising flour (approx 250g)
  • 1 mug of semi-skimmed milk (approx 230ml)
  • 1 large egg
  • olive oil
Tap For Method

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Tap For Ingredients


  1. Place the flour, milk and a pinch of salt into a large bowl. Crack in the egg and whisk until you have a smooth batter.
  2. Let down the batter with a splash of milk until it’s the consistency of double cream and easily runs off a spoon.
  3. Place a large non-stick pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side for 1 minute, then flip the pancake and cook for another minute, or until lightly golden.
  4. Make a cut halfway up, then add one of your chosen toppings into each corner. Fold up and enjoy!


– Raspberries, mascarpone, banana, grated chocolate and orange zest (pictured)
– Pesto, mozzarella and Parmesan, prosciutto and sliced tomato
– Ham, grated Cheddar, halved cherry tomatoes, mustard, snipped chives