Pancakes

Name: Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 100g Flour; 2 large Eggs; 300ml Milk; 1 tbls Sunflower Oil; to serve Sugar; to serve Raspberries; to serve Blueberries

Download

Copy link

Serves 3 278 kcal per serving Prep 10 min Cook 15 min

Ingredients

100g Flour
2 large Eggs
300ml Milk
1 tbls Sunflower Oil
to serve Sugar
to serve Raspberries
to serve Blueberries

Instructions

Place the flour, eggs, milk, sunflower oil, and a pinch of salt into a bowl or large jug. Whisk until a smooth batter forms with no lumps. If time allows, let the batter rest for about 30 minutes, or begin cooking straight away.
Heat a medium frying pan or crêpe pan over medium heat and lightly wipe it with oiled kitchen paper. When the pan is hot, pour in a portion of batter and swirl to coat the base evenly.
Cook each pancake for about 1 minute on the first side until golden, then flip and cook for another minute on the other side. Keep cooked pancakes warm while you repeat with the remaining batter.
Serve warm with sugar, raspberries, and blueberries, or your favourite toppings. Once cooled, the pancakes can be layered with baking parchment, wrapped, and frozen for up to 2 months.

Tips

Let the batter rest for 15-30 minutes before cooking; this allows the gluten to relax for a more tender pancake.
Wait for bubbles to form and pop on the surface before flipping; this indicates the bottom is perfectly browned.
Use a neutral oil or clarified butter for frying to avoid the burnt milk solid spots that regular butter can leave.

Variations

Blueberry Pancakes: Drop fresh blueberries onto the wet side of the pancake just after pouring the batter into the pan.
Buttermilk Pancakes: Use buttermilk and a pinch of baking soda for an extra fluffy, tangy American-style pancake.