Traditional Pancakes are fab all year round. You can make them sweet or savoury. We often make them for snacks and a quick tea if rushing. The batter is simple to make and if you make the right choice on filling they can be healthy as well.
You don’t have to have sugar and lemon although that is a must on pancake day. You can opt for yoghurt and fruit, or a health savoury filling. Traditional pancakes made slightly thicker are great with fajita mix instead of a heavy tortilla.
110g (4oz) plain flour
Pinch of salt
300ml (10floz) milk
Sunflower oil/butter for the pan
- Sift the flour and salt into a bowl.
- Make a well in the centre and add half the milk and eggs.
- Whisk till you have a thick smooth batter then once all smooth add the remaining milk. (you could stick it all in a blender and whizz together if easier)
- Heat a non stick frying pan (a 20cm one is a good size) and then slightly grease the pan. Then pour or ladle enough mixture to cover the pan in a thin layer of mixture.
- Cook for about 1 to 1 ½ minutes until golden brown underneath making sure to free the side as it is cooking.
- Once golden brown take a spatula and go right under the pancake to turn it or you can always just flip it in the pan if you8r brave enough. (ours always end up on the floor LOL)
- Cook for a further minute till golden brown then serve with your choice of toppings.
You can add anything to your pancakes check out some suggestions below:
Sugar and lemon
Summer fruits and yoghurts
You can even have them savoury as well by adding thing like chicken or Bolognese sauce. We have even had them with fajita style chicken and peppers. When having savoury we just make the pancakes slightly thicker so they hold the mixture better.
If you fancy American style stacking pancaked then check our American Pancakes Recipe.