Easy Pancake Recipe

How to Make Pancakes and Some Ideas for Fillings

Feb 4, 2008 Elizabeth Gregory

Tuesday 5th February is Shrove Tuesday, a day when we traditionally eat pancakes in order to use up ingredients such as eggs before Lent.

Basic Recipe - makes about 12 pancakes

Ingredients

  • 4 oz (110g) plain flour
  • 2 medium free-range eggs
  • 200 ml milk
  • 75 ml cold water
  • butter or vegetable oil, for frying the pancakes
  • salt to taste

Method

  1. Take a large mixing bowl and sift the flour into it through a sieve. Don't be tempted to skip this part - not only does it get rid of any lumps, it also helps get air into the pancakes so they will be light. Add the salt - a pinch should be fine.
  2. Make a well in the centre of the flour and crack the eggs into the bowl. Whisk everything together until the eggs are fully incorporated into the flour.
  3. Mix the water and the milk together. If you are using skimmed milk, you could simply use 275 ml of milk as this has a more watery texture anyway. Gradually pour the liquid into the bowl, continuing to whisk as you do so. Make sure all the flour is completely mixed in, and continue whisking until the batter is smooth and runny.
  4. Heat your frying pan over quite a high heat - you can use whatever size you have, but an 18cm pan will produce around 12 pancakes which, more importantly, are big enough to hold plenty of filling. Add a little butter or oil and turn the heat down to medium.
  5. Once the butter has melted, or the oil moves quickly around the pan when you tip it, you can cook your first pancake. Spoon about two tablespoons of the batter into the pan and immediately tip the pan gently but quickly so that a thin layer of the batter is spread evenly over the whole surface of the pan. The first side should take around half a minute to cook; flip it over and allow the other side to cook for 10 -15 seconds and then the pancake should be done (you may have to allow a little longer if your pan wasn't quite hot enough).
  6. Continue in this way until all the batter is used up, adding a little more butter or oil to the pan every so often as required.
  7. You can keep the pancakes warm in a low oven until the are needed - layer them between greaseproof paper to stop them sticking to each other.

Pancake Fillings - Savoury

  • Ham and grated cheese
  • Garlic mushrooms - gently fry some mushrooms in a pan with a little garlic-infused olive oil and a splash of red wine

Pancake Fillings - Sweet

  • Traditional - a squeeze of lemon and a spinkling of sugar
  • Sliced banana and a spoonful of honey
  • Chocolate - either a spread such as Nutella, or a bar such as a crumbled Flake

Whatever you choose, enjoy Pancake Day - and remember, you don't have to restrict yourself to eating them just once a year!

The copyright of the article Easy Pancake Recipe in Recipes is owned by Elizabeth Gregory. Permission to republish Easy Pancake Recipe in print or online must be granted by the author in writing.
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Comments

Oct 5, 2008 6:34 AM
Guest :
these pancakes are delicious
Oct 28, 2008 4:18 AM
Guest :
I made a pancake this morning but i got it wrong
Jun 6, 2009 9:13 AM
Cherrine Banks :
Hi Elizabeth,

Thanks for adding chocolate as a pancake filling because it can be overlooked.
3 Comments