Easy pancakes
Thin, crêpe-style pancakes from a simple flour, egg and milk batter.
Ingredients
Original quantities
To serve
Method
- Put the , , , and into a bowl or large jug and whisk to a smooth batter, about the consistency of single cream.
- Rest for 30 minutes if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with oiled kitchen paper.
- When hot, cook the pancakes for 1 minute on each side until golden, using about half a ladleful of batter for each. Keep them warm in a low oven while you make the rest.
- Serve with and , or your favourite filling.
Tips
- Once cold, layer the pancakes between baking parchment, wrap in cling film and freeze for up to 2 months.
