Classic pancakes — a simple, smooth batter cooked thin and golden, served with sugar, lemon or fresh berries. An easy, much-loved treat for breakfast or pudding.
- 100g Flour
- 2 large Eggs
- 300ml Milk
- 1 tbls Sunflower Oil
- to serve Sugar
- to serve Raspberries
- to serve Blueberries
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Preparation
- Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 minutes to rest if you have time, or start cooking straight away.
- Set a medium frying or crêpe pan over medium heat and carefully wipe with oiled kitchen paper. When hot, cook the pancakes for 1 minute on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and sugar, or your favourite filling. Once cold, the pancakes can be layered between baking parchment, wrapped in cling film, and frozen for up to 2 months.
