This easy pancake recipe makes six crêpe-style pancakes in just 10 minutes.
Traditionally made on Pancake Day, British pancakes are similar to French crêpes. They’re thin and often rolled or folded with a sweet filling inside. This pancake recipe uses just four cooking essentials; flour, salt, eggs, and milk. We prefer to top our pancakes with classic lemon and sugar but you can be as adventurous as you like.
To test the frying pan is ready, drop a little bit of the mixture onto the heated pan. You want make sure the pan is at a medium heat so the pancakes and the pan itself doesn’t burn.
Leftover pancakes can be stored in the fridge for up to 2 days served hot or cold. You can also keep the leftover batter in the fridge for up to 1 day. Just cover with clingfilm in a bowl or jug. Make sure you whisk the batter vigorously before cooking with it again as the mixture may separate.
To freeze basic pancakes for up to 2 months, interleave them with kitchen paper and wrap them with clingfilm storing them in a freezer bag. Defrost in the fridge before using and reheating again. You can reheat your pancakes in the microwave in just a few seconds.
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- 60g plain flour
- Pinch of salt
- 1 medium egg
- 175ml milk
- Oil, for frying