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Pancakes crepes for serving with lemon and sugar. Find out how to make the perfect pancakes at Supper in the Suburbs!
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Basic Pancake Recipes

Its super easy to make pancakes from scratch, you don't need any fancy ingredients or equipment!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Main Course, Snack
Cuisine: British
Diet: Vegetarian
Servings: 2 people
Calories: 351.59kcal
Author: Emma Walton

Ingredients

  • 100 grams plain flour
  • 1 pinch salt
  • 1 egg
  • 250 millilitres milk
  • 1 tbsp oil

Instructions

  • Put your flour and salt into a large bowl and again make a well in the middle.
  • Add the egg first and whisk to make a paste.
  • Next add in half the milk and bring it into a smooth batter.
  • Stir in the rest of the milk slowly and then whisk until it’s smooth and bubbly!
  • Get your pan piping hot and brush it with oil.
  • You don’t want too much fat in the pan.
  • Ladle a large spoon of batter into the pan and tilt the pan until the whole bottom is covered in a thin layer.
  • Allow to cook for 2 mins until crispy on the bottom.
  • Flip and cook for a further 2 mins or until golden!
  • Repeat until you have used up all of the pancake batter.

Notes

Keep them warm

Place the cooked pancakes on a plate and put in the oven on a low heat covered with tin foil while you cook the rest if you aren't going to eat them immediately.

Storing instructions

If you want to store them for later, cool your pancakes on a wire rack so that steam can evaporate. Place a square of grease proof paper between each pancake and place in a freezer proof plastic bag. They can be stored in the refrigerator for a few days and in the freezer for a few months.

Nutrition

Calories: 351.59kcal | Carbohydrates: 44.31g | Protein: 11.87g | Fat: 13.64g | Saturated Fat: 3.62g | Trans Fat: 0.04g | Cholesterol: 94.34mg | Sodium: 105.37mg | Potassium: 248.87mg | Fiber: 1.35g | Sugar: 6.53g | Vitamin A: 321.3IU | Calcium: 161.08mg | Iron: 2.75mg