Pancakes
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7 Ingredients
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30 min total
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Serves Makes about 8 pancakes
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Easy
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United States
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Dessert
Recipe byThe ZestyPlate Kitchen
A simple, smooth batter cooked thin and golden, served with sugar, lemon or fresh berries. An easy, well-loved treat for breakfast or pudding.
These are classic thin pancakes: light, lacy and ready for whatever you fancy. The batter comes together in the time it takes to find the frying pan, and from there you can go sweet with sugar and lemon or berries, or savoury if the mood takes you. They are a proper weekend treat and a neat way to turn a few storecupboard basics into something everyone wants seconds of.
Jump to recipe
Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 100g Flour
- 2 large Eggs
- 300ml Milk
- 1 tbls Sunflower Oil
- to serve Sugar
- to serve Raspberries
- to serve Blueberries
Nutrition (per serving)
110
kcal
5g
Protein
12g
Carbs
5g
Fat
Estimated per serving. How we calculate this.
Tags:
Breakfast Desert Sweet Fruity
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 it with oiled kitchen paper. Once 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 filling of choice. Once cold, the pancakes can be layered between baking parchment, wrapped in cling film, and frozen for up to 2 months.
Tips from the ZestyPlate Kitchen
- Rest the batter for 30 minutes if you have the time, as it relaxes the flour and gives more tender pancakes.
- Wipe the pan with only a film of oil. Too much and the pancakes fry unevenly.
- Swirl the batter quickly to coat the pan thinly for that classic delicate texture.
- Stack the cooked pancakes between sheets of baking parchment so they don't stick together.
Frequently Asked Questions
Yes. Covered in the fridge, it keeps for up to a day. Give it a quick whisk before cooking, as the flour settles out.
Yes. Once cold, layer them between baking parchment, wrap well and freeze for up to two months. Reheat in a warm pan or the microwave.
The first one seasons the pan and tells you whether the heat is right, so treat it as the trial run. Every pancake after it cooks far more evenly.
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