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Traditional Pancakes

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Traditional Pancakes

Makes 14-16 pancakes

Related recipes: Almond Flour Pancakes, Banana Pancakes, Italian Pancakes, Savoury Italian Pancake Filling, Pancakes & Fillings


100g plain flour

2 large eggs

300ml milk

1 tbsp butter or vegetable oil, plus a little extra for frying

lemon wedges (optional)

caster sugar (optional)


  • Mix together flour, eggs, milk, 1tbsp butter/oil and a pinch of salt in a large bowl or jug and whisk to a smooth batter. Rest for 30 minutes or use immediately.
  • Set a lightly-oiled medium frying pan over a medium heat. When the oil begins to smoke pour enough batter to coat the bottom of the pan, tilting it from side to side to spread the batter evenly.
  • After about 1 minute the underside of the pancake should be golden brown. Flip it over with a spatula, or a flick of the pan if you’re feeling bold.
  • Serve with lemon wedges and sugar, or your filling of choice. Pancakes can be layered between baking parchment, wrapped in cling film and frozen for up to 2 months.

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