Classic pancakes


  • 300ml full fat milk
  • 2 medium eggs
  • 125g plain flour
  • 25g butter, melted
  • Extra melted butter or vegetable oil for frying


  1. Put the milk and eggs into a jug and whisk together
  2. Put the flour into a large bowl, and make a hallow in the centre.  Gradually pour the milk mixture into the centre, whisking as you pour continue whisking until you have a smooth batter, then whisk in the melted butter
  3. Alternatively put all the ingredients into a food processor or blender and whizz until smooth.
  4. To cook the pancakes, use a non-stick 18cm pan for best results. Heat the pan on medium heat until there is a slight haze coming from it.
  5. Brush the pan with butter or oil then pour in abut 70ml of batter, use a small ladle if available.  Tilt the pan so the batter evenly covers the bottom of the pan.
  6. Cook for about 1 minute or until the liquid batter has set and the pancake is golden.  Loosen the edges of the pancake with a spatula and give a little shake – it should come loose and move in the pan.
  7. Either flip the pancake or turn it over using a fish slice, then cook for a further minute.
  8. Continue to cook more pancakes in the same way.


Preparation time: 5 mins

Makes: 8 pancakes

Nutrition: n/a



Fold the pancakes loosely and drizzle over golden syrup. Squeeze the fresh lemon juice and serve.