Classic pancakes
- Prep: 20m
- Cook: 10m
- Serves: 4
You can't go wrong with this tried and tested classic recipe. Choose organic eggs, flour and milk for a flipping delicious pancake. Simply dust with sugar and a good squeeze of lemon and you're all set.
Method
- Get your pan (preferably a non-stick one) on the heat. Pop it over a medium heat to warm while you mix up your batter.
- Mix flour, sugar, baking powder and salt in a medium bowl. Add the milk and eggs. Melt 2 tbsp of butter in your warming pan. Drizzle into the bowl. Whip up the ingredients until smooth.
- If you have a nice little pouring jug, tip the batter (or as much as you can) into the jug - this is the least messy way of transferring the batter to the pan!
- For each pancake, drizzle about 50ml (about 4 tbsp) batter into the centre of the pan. Immediately rotate the pan until a thin film covers the entire base, right up the edges. Cook until light brown. Run a wide spatula around the edge to loosen; turn and cook the other side until light brown. Or, get some fancy flipping action going.
- Repeat until all the batter is used up. Butter, sugar and lemon drizzle the pancakes and fold in quarters as you go along – this will keep them warm and means they'll be ready to serve once you're done.
Ingredients
All to be sourced organic where possible
- 210g plain white flour
- 1 tbsp caster sugar
- ½ tsp baking powder
- ½ tsp salt
- 450ml milk
- 2 tbsp butter, plus extra for serving
- 2 large eggs
- To serve:
- Butter
- Caster sugar
- Fresh or bottled lemon juice