Flip-tastic! Easy pancake recipe

Rachel Brady

27 February 2017

Time to Read

2 minutes
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A serving of pancakes on a plate

Pancakes are a regular thing in our house. We normally do tend to favour American style, fluffy ones; I make mine with yoghurt for extra protein. And I serve those ones with streaky bacon, blueberries and maple syrup. Oh and butter, lashings of salted butter. Yeah, it’s as good as it sounds! But it is also quite a faff. Lots of ingredients, measuring. You have to be in the right mood.

There is a lot to be said for old fashioned, English pancakes. The ones we all grew up on. A basic, thin batter makes for the lightest, frilly edged crepes. I use two eggs here as I like the goodness of the egg – it gives more sustenance. But I have done this many times with just one egg and that way makes an incredibly light, barely-there pancake.

Child eating pancakes with lemon

I loathe measuring. One day I figured out that the amounts of milk and flour were pretty much equal. So from then on I ditched the scales and used either a generous half pint glass, or medium sized mug. Don’t fret about the size of the vessel (too big, too small?) as pancakes aren’t an exact science. Good job as I’m not an exact science type of girl so they just suit me fine!

I keep them warm on a plate in a low oven as I flip and fry, then serve them folded into four, dotted with butter and a squeeze of both lemon and orange juice on. Lastly I sprinkle some sugar on – which feels incredibly decadent - but a little of what you fancy does you good I believe.

This recipe makes about 8 pancakes. You could double up and the batter will keep for a few days in the fridge. It will separate but just give it a mix and it’s good to go once more.

Parent helping child eat pancakes

Simple, easy measure pancakes

1 mugful of plain flour

1 mugful of milk

2 eggs

Pinch of salt

Butter, for frying

To serve: Lemons, oranges and sugar (or as preferred)

Method:

  1. Preheat oven to low, about 75C.
  2. Add flour to a large jug.
  3. Crack in two eggs and a pinch of salt and begin to whisk.
  4. Add half the milk and mix until combined.
  5. Add rest of milk to create a fairly thin batter. Don’t worry about lumps as they will melt.
  6. Add knobs of butter (half a teaspoon) to a hot pan and pour in as little batter as dare. Swirl around to cover the base. Fry for about 1 minute then flip or turn over with a fish slice.
  7. Pop the cooked pancakes on a warmed plate in the oven until all the batter has gone. 
  8. Serve up with lemons, oranges and sugar, (or as preferred) and DIG IN!

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Rachel Brady

27 February 2017

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Rachel Brady lives a mostly peaceful but very muddy life in the Peak District with her husband, 2 young kids, 2 cats and 1 naughty chocolate lab.

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