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Quick and Easy Pancakes
Pancakes are not just for pancake day, they are a great way of transforming leftovers into an exciting feast any time. Children particularly love them and they make a great weekend breakfast treat for when you have un out of bread. Master this basic recipe, and then get creative with the fillings.
Ingredients show imperial units
Makes 12-14 large, flat pancakes
- 110g plain flour , sifted
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- A pinch of salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- 2 eggs
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- 200ml milk mixed with 75ml water
Milk
organic, full fat, semi-skimmed.
If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones
- 1 tablespoon sunflower oil
Sunflower oil
It is tasteless and heats to a high temperature so is a good all round oil.
Ideal for pan-frying, mayonnaise, dressings and marinades.
Instructions
- Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour exposing the bottom of the bowl.
- Break the eggs into it and add a little milk. Using a wooden spoon or whisk, mix the egg and milk and then gradually draw in the flour from the sides as you mix. Add more milk to the central well little by little as required to prevent it becoming too thick and dough like.
- When the mixture reaches the consistency of thick cream, add the remaining milk and stir in the oil. # Cover the bowl and chill for 30 minutes, to allow the starch cells to swell, giving a light result.
- For speed you can whizz the flour, sugar, eggs and milk in a blender or food processor until smooth. It takes a matter of seconds.
- Lubricate a pancake pan or frying pan by heating it up and wiping with oil. Pancakes are not fried in fat; the purpose of the oil is to simply prevent them from sticking.
- Pour enough batter from a jug into the hot pan to coat the base of the pan thinly. As soon as it hits the pan swirl the pan to help the batter spread across the base, tip out any excess batter into the jug.
- Place over a medium heat, it should only take half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
To prepare ahead Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. They can be frozen like this, well wrapped, then defrosted as needed.
Tip This batter can be used for Yorkshire puddings.
Comments on this recipe
When i have friends come over i like to give them something fresh and this recipe for pan cakes will be so easy to whip up in seconds. Thanks
Comments on this recipe