Sue McMahon, Woman’s Weekly cookery editor shares her secrets with us on how to make a perfect pancake in our special step-by-step video
Prep time: 5 mins
Cooking time: 3 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 125g (4oz) plain flour
- Pinch of salt
- 2 tsps caster sugar, optional
- 2 medium eggs
- 300ml (1/2 pint) semi-skimmed or full-fat milk
- 1-2 tsps sunflower oil, for cooking
2.Stir in the rest of the liquid. Pour into a jug and use as required.
3.If using a blender or Food processor, put the flour, salt, sugar, eggs and half the milk in first and whiz until smooth. Pour in the rest of the milk while the processor is running.
4.To cook pancakes: Use a 16-18cm (6-7inch) frying pan, preferably non-stick. Heat the pan and brush a little oil over the base. Pour in a thin stream of batter, tilting the pan so that the batter coats the base evenly, but not too thickly.
5.Cook over a low to medium heat until set and the edges are just tinged brown and pulling away from the pan sides.
6.Flip the pancake over to the cook the other side until golden brown.
7.Turn the pancakes onto a warmed heatproof plate, interleave them with kitchen paper or greaseproof paper. Cover and keep them warm in the oven or put the plate over a pan of simmering water.
- For serving at a later time, put the cooked, stacked pancakes in a polythene bag and keep in the fridge for 3-4 days or freeze for 3 months.
- Thaw frozen pancakes, still wrapped, at room temperature for about 2 hours, or in the fridge overnight. To thaw them quickly, unwrap, separate and leave at room temperature for 15 minutes.
- Reheat in a lightly greased pan over high heat for about 30 seconds each side.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.