Pancakes (Perfect for Pancake Day)

Ingredients

• 1egg
• 100 gplain flour
• 300 mlfull-fat milk
• About ¼ tspsalt
• About 25 g in totalbutter, for greasing the pan

Instructions

1. 1

   Sift the flour

   Sift the 100 g plain flour and about ¼ tsp salt into a large bowl.

2. 2

   Beat the egg

   Beat the egg in a separate bowl, then add it to the flour.

3. 3

   Add first milk

   Pour in about a quarter of the milk, 75 ml, and whisk until combined.

4. 4

   Finish the batter

   Gradually whisk in the remaining 225 ml milk, combining each addition before adding more. If lumps remain, pass the batter through a sieve or briefly blitz it with a hand blender.

5. 5

   Melt the butter

   Melt the 25 g butter in a frying pan over a low heat so it does not burn, then pour it into a cup or bowl.

6. 6

   Coat the pan

   Turn the heat up to medium. When the pan is hot, add about two tablespoons of batter for a 15 cm pancake and immediately swirl it to cover the base. Tip any excess batter back into the bowl.

7. 7

   Keep them thin

   Use only enough batter to coat the pan; too much will make the pancakes thick and stodgy.

8. 8

   Cook both sides

   Cook for about 1 minute, until browned, then flip and cook the other side for a further 30 seconds.

9. 9

   Serve the pancakes

   Serve the cooked pancakes.

10. 10

    Repeat the cooking

    Dip kitchen paper into the melted butter and spread it over the pan. Repeat the process from step 6 until all the pancakes are cooked.

What are traditional pancakes?

In Britain, thin pancakes are closely associated with Shrove Tuesday, often called Pancake Day. The simple batter of flour, egg and milk cooks into a flexible pancake that can be served folded or rolled.

This version works because the milk is whisked in gradually, helping the batter come together smoothly, while a small amount in the pan keeps each pancake thin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 60 calories, 2g protein, 9g carbs, 1g fat.

The flour and milk provide most of the carbohydrates, while the egg and milk contribute protein; butter supplies most of the fat. To balance the plate, serve a pancake alongside a portion of fruit or another savoury accompaniment.

The batter basics

Flour and salt: Sifting them together breaks up floury lumps before the wet ingredients go in.

Egg and milk: The egg helps bind the batter, while adding the milk in stages makes it easier to whisk evenly.

Getting a smooth mixture

Gradual additions: Start with 75 ml milk and whisk it into the flour and egg before slowly adding the remaining 225 ml. Mix each addition in before pouring in more.

Lumps: If a few persist, the stated options are to pass the batter through a sieve or briefly use a hand blender.

Swirling the batter

Thin coating: Add about two tablespoons of batter for a 15 cm pancake, then immediately tilt and swirl the pan so the batter covers its base.

Excess batter: Pour any surplus back into the bowl. Too much batter in the pan makes a thick, stodgy pancake rather than a thin one.

Heat and doneness

Butter first: Melt the butter over low heat so it does not burn, then remove it from the pan. Once the pan is hot, raise the heat to medium for cooking.

Colour and timing: Cook the first side for about 1 minute until browned, then flip and cook the other side for a further 30 seconds.

Serving ideas

These pancakes can be served as they are or folded and rolled at the table. Keep the cooked pancakes together while you finish the batch so they are ready to serve at once.

Recipe notes & tips

• Whisk each addition of milk into the batter before adding the next.
• If the batter has lumps, use the sieve or hand-blender option in the method.
• Melt the butter over low heat to help prevent it burning.
• Swirl the batter into a thin layer as soon as it hits the pan.
• Use kitchen paper dipped in the melted butter to grease the pan between pancakes.

Variations

• Sweet finish: Fold or roll the pancakes before serving.
• Savoury serving: Serve them with a savoury accompaniment.
• Fruit pairing: Add fruit alongside the pancakes.
• Smaller pancakes: Use less batter for each pancake and coat a smaller area of the pan.

Common mistakes to avoid

• Adding milk all at once: Whisk it in gradually so the batter combines more smoothly.
• Leaving lumps in: Pass the batter through a sieve or briefly blitz it with a hand blender.
• Burning the butter: Melt it over low heat, then pour it out of the pan.
• Using too much batter: Swirl a thin coating around the pan and tip excess back into the bowl.
• Cooking before the pan is hot: Wait until it is hot after turning the heat up to medium.

How to store

The method is written for serving the pancakes freshly cooked and does not specify storage times. If you have leftovers, refrigerate them in a covered container and reheat until hot before serving.

Frequently asked questions