Pancakes

Ingredients

• 200 gplain flour
• 250 mlmilk
• 25 g (2 tablespoons)sugar, to taste
• 1 pinch, to tastesalt
• 3 largeeggs
• 125 mlsparkling water (or the same amount of milk)
• as neededbutter or neutral oil, for the pan

Instructions

1. 1

   Mix the batter

   In a bowl, whisk the flour, milk, sugar and salt, using a hand mixer if you like, until the batter is smooth and fairly thick.

2. 2

   Add eggs

   Whisk in the eggs one at a time. Finally, fold or stir in the sparkling water briefly and gently so the batter retains as much air as possible.

3. 3

   Rest the batter

   Leave the fairly thin batter to rest for about 10 minutes.

4. 4

   Heat the pan

   Warm a non-stick frying pan over medium heat and add a little butter or oil. Pour in about one eighth of the batter for each pancake, tilting the pan to spread it.

5. 5

   Cook and turn

   When the surface is mostly set and the pancake releases easily from the pan, flip it and cook the other side until golden.

6. 6

   Cook remaining batter

   Cook the rest of the batter in the same way, briefly stirring it before each new pancake. Serve the pancakes straight away or keep them warm in an oven at about 50°C.

What are these pancakes?

These are straightforward pan-cooked pancakes made from a flour, milk and egg batter. Similar pancakes are enjoyed in many European cuisines, with thickness and names varying from place to place.

This version uses sparkling water at the end of mixing, which helps keep the batter light. Its mild flavour works with both sweet and savoury toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 8g protein, 26g carbs, 7g fat.

Flour supplies most of the carbohydrates, while the eggs contribute much of the protein and the milk and cooking fat add fat. Pair a pancake serving with fruit or vegetables and a protein-rich topping such as yoghurt or cheese for a more rounded plate.

A smooth batter

Flour and milk: whisk them together with the sugar and salt until no dry patches remain. Starting with these ingredients gives you a chance to smooth out lumps before adding the eggs.

Eggs: add them one at a time and mix each in before adding the next. This helps them incorporate evenly into the batter.

Keep the bubbles

Sparkling water: add it last and mix only briefly. Vigorous whisking at this stage can knock out some of the air the water brings to the batter.

Milk option: use the same quantity of milk instead if you do not have sparkling water. The pancakes will still work, though the batter may be a little less airy.

Let the batter rest

A 10-minute rest gives the flour time to absorb liquid and lets the batter settle after mixing. The batter should still be pourable when you are ready to cook.

Give it a brief stir before each pancake, as the ingredients can settle while the batter stands.

Get the pan temperature right

Medium heat gives the pancake time to cook through while it browns. Add a little butter or neutral oil before each pancake as needed, without letting the pan become greasy.

Pour in about one eighth of the batter and tilt the pan straight away so it spreads into an even layer.

Know when to flip

Wait until most of the surface looks set and the pancake can be loosened easily. If it still sticks or the top looks very wet, give it a little longer.

After turning, cook the second side until golden. If the outside colours too quickly, lower the heat so the middle has time to cook.

Sweet or savoury toppings

For a sweet plate, try fruit, yoghurt, jam or a little sugar. For a savoury meal, serve with cheese, cooked vegetables or ham.

A simple salad or a portion of fruit makes an easy accompaniment. Serve straight from the pan, or hold cooked pancakes in an oven set to about 50°C while you finish the batch.

Recipe notes & tips

• Measure the sparkling water before you start so it is ready to add at the end.
• Use a non-stick pan and let it heat over medium heat before adding the first portion of batter.
• Tilt the pan immediately after pouring to spread the batter into a thin, even layer.
• Use a thin spatula to check that the pancake releases before turning it.
• Stir the batter briefly before each pancake to keep it evenly mixed.
• Keep finished pancakes warm at about 50°C if you are cooking the whole batch before serving.

Variations

• Fruit topping: serve with sliced fresh fruit and yoghurt.
• Savoury cheese: add grated cheese while the pancake is still hot.
• Herb batter: stir finely chopped fresh herbs into the batter for a savoury version.
• Milk-only batter: replace the sparkling water with 125 ml milk.
• Cinnamon sugar: add a little cinnamon to the sugar for a sweet topping.

Common mistakes to avoid

• Lumpy batter: whisk the flour and milk smooth before adding the eggs.
• Overmixing after the sparkling water: stir it in briefly and gently to retain air.
• Pan too hot: lower the heat if the pancake browns before its surface sets.
• Turning too soon: wait until most of the top is set and the pancake releases easily.
• Uneven pancakes: tilt the pan as soon as the batter goes in.
• Batter settling: give it a short stir before pouring each new pancake.

How to store

Refrigerate cooled pancakes in a covered container for up to 2 days. Reheat them gently in a frying pan or microwave until warmed through; they can also be frozen with baking paper between them.

Frequently asked questions