- 125g (4oz) plain flour
- Pinch of salt
- 2 teaspoons caster sugar,optional
- 2 medium eggs
- 300ml (½ pint) semi-skimmed or full-fat milk
- 1-2 teaspoons sunflower oil,for cooking
- To make the batter: Sift the dry ingredients into a mixing bowl
- Make a well in the centre.Add eggs and a third of the milk.Beat together to make a thick,creamy batter with bubbles that rise to the surface.
- Stir in the rest of the liquid. (If you’re using a food processor, put flour, salt, sugar, eggs and half the milk in first and whizz until smooth. Add rest of milk and pulse that in.)
- To cook pancakes: Use a16-18cm (6-7in) frying pan,preferably non-stick. Heat the pan and brush a little oil over the base.
- Pour in a thin stream of batter, coating the base evenly, but not too thickly. Cook over a low to medium heat until the edges are just tinged brown and pulling away from the pan sides.
- Flip the pancake over and cook until golden brown.
- Turn on to a warmed,heatproof plate. Interleave pancakes with greaseproof paper.Cover and keep warm.
- If preparing ahead, put the stacked pancakes in a polythene bag and keep in the fridge for 3-4 days or freeze for up to 3 months. Thaw pancakes, still wrapped, at room temperature for about 2 hours, or in the fridge overnight. To thaw quickly, unwrap, separate and leave at room temperature for 15 minutes.Reheat the pancakes in a lightly greased pan over high heat for about 30 seconds on 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.