Plain Pancakes ( Without Baking Powder )

Ingredients

• 200 gsieved plain flour
• 400 mlwater
• 60 gmilk powder
• 20 gbutter or margarine, melted
• 100 gsugar
• 2 mediumeggs, whisked with the water
• 1/4 teaspoonsalt

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, combine the flour, milk powder, salt and sugar.

2. 2

   Make the batter

   Gradually whisk in the egg mixture until the batter is just smooth.

3. 3

   Add the butter

   Stir the melted butter into the batter.

4. 4

   Heat the pan

   Lightly grease a shallow frying pan and heat it until hot.

5. 5

   Add the batter

   Pour in enough batter to make a thin layer across the bottom of the pan.

6. 6

   Cook both sides

   Cook for a few seconds, until lightly browned, then turn the pancake and cook the other side.

7. 7

   Fold the pancakes

   When cooked, transfer each pancake to a plate and fold it.

8. 8

   Keep them warm

   If you are not serving the pancakes straight away, keep them warm in an oven at 100°C.

9. 9

   Serve hot

   Serve with jam or honey. For a sweeter finish, sprinkle with caster sugar and add freshly squeezed lemon juice.

What are pancakes without baking powder?

Pancakes are thin cakes cooked in a frying pan, with versions found in food traditions around the world. This recipe skips baking powder and bicarbonate of soda, so the pancakes stay relatively flat rather than rising into a fluffy stack.

Milk powder, eggs and melted butter enrich a simple flour-and-water batter. Keeping the batter smooth and spreading it thinly helps the pancakes cook quickly and evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 12g protein, 71g carbs, 11g fat.

The flour and sugar provide most of the carbohydrates, while butter and egg yolks contribute much of the fat; eggs and milk powder supply most of the protein. Pair a serving with fruit and a protein-rich accompaniment, or choose a modest amount of honey or jam, to make a more balanced breakfast.

Why use milk powder?

Milk powder: it adds dairy flavour and body without replacing the water in the recipe. Whisk it into the other dry ingredients so it is distributed through the batter.

Eggs: whisking them with the water first makes it easier to add the liquid gradually and helps avoid dry pockets of flour.

Getting a smooth batter

Gradual mixing: pour the egg-and-water mixture into the flour mixture in stages while whisking. Stop once the batter is smooth; prolonged whisking is unnecessary.

Butter: mix it in after the batter comes together, as directed. Melted butter blends in readily and adds richness.

Cooking thin pancakes

Hot pan: let the lightly greased pan heat before adding batter, so the pancake begins cooking as soon as it hits the surface. Use just enough batter to coat the base in a thin layer.

Turning point: the first side needs only a few seconds according to the method. Look for light browning, then turn carefully and cook the other side.

Keeping the texture tender

Thin layer: these pancakes are not intended to puff up, so a shallow coating of batter gives the right style. If you pour in too much, the centre will take longer to cook.

Just cooked: remove each pancake once both sides are cooked and lightly coloured. Folding them on a plate makes them easy to serve.

Serving and timing

Serve the pancakes hot with jam or honey, or use caster sugar and freshly squeezed lemon juice for a sharp-sweet topping. Butter can also be served alongside, as suggested in the recipe description.

Work in batches and keep finished pancakes in a 100°C oven if they cannot be served immediately. The recipe does not specify a total cooking time, so use the visual cues of a thin, lightly browned pancake.

Recipe notes & tips

• Sieve the flour before measuring it into the bowl.
• Whisk the eggs and water together before adding them to the dry ingredients.
• Add the liquid gradually to make it easier to whisk out lumps.
• Grease the pan lightly so the pancakes can turn without becoming oily.
• Keep the cooked pancakes warm at 100°C if serving them in batches.
• Add lemon juice just before serving so its fresh flavour remains prominent.

Variations

• Honey topping: drizzle honey over the hot pancakes just before serving.
• Jam filling: spread a little jam over each pancake before folding.
• Lemon and sugar: finish with caster sugar and freshly squeezed lemon juice.
• Margarine option: use melted margarine instead of butter as listed.
• Fruit side: serve with sliced fresh fruit for a fruity accompaniment.

Common mistakes to avoid

• Adding the liquid all at once: pour it in gradually while whisking to help keep the batter smooth.
• Overmixing: stop whisking as soon as the batter is smooth.
• Using a cold pan: heat the lightly greased pan before adding the batter.
• Making the layer too thick: use only enough batter to thinly cover the pan base.
• Turning too early: wait until the underside is lightly browned before flipping.
• Leaving pancakes uncovered: keep them warm in a 100°C oven if they are not being served straight away.

How to store

Cool leftover pancakes promptly and refrigerate them in a covered container for up to 2 days. Reheat in a frying pan over low heat or in a microwave until warmed through.

Frequently asked questions