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
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.