Basic pancakes
Chef DefneKitchen Studio chef · October 18, 2026A simple batter of flour, egg and milk that makes thin pancakes, ready for sweet or savoury toppings. Cook them one at a time in a hot pan.
Calories are an AI estimate, for information only.
Ingredients · 4
8 servingsTap what you already have; add the rest to your list in the app with one tap.
- Plain flour100 g
- Large egg1
- Milk300 ml
- Oil or butterFor frying
Method · 4 steps
- 1
Sift the flour into a bowl with a pinch of salt, then press a hollow into the centre using a spoon. Crack in the egg, add half of the milk and whisk, drawing in the flour slowly until the batter is thick and smooth. Beat well to get rid of lumps, then mix in the remaining milk.
- 2
In a medium frying pan, warm a small amount of oil or butter, then tip any extra into a bowl. Add about 2 tbsp of batter, tilting the pan so it spreads in a thin layer over the base. Cook over a medium heat for 30 seconds to 1 min, until the underside is golden brown.
- 3
Flip the pancake using a palette knife and brown the other side. Slide it onto a plate, warm a bit more oil or butter in the pan and repeat with the rest of the batter, one pancake at a time.
- 4
To make ahead, stack the cooked pancakes and microwave them on Medium (750W) for around 2 mins to reheat. Or heat the oven to 180°C (160°C fan), put the pancakes in a foil parcel and warm through for 10 mins.
