Classic thin pancakes
Chef DefneKitchen Studio chef · October 14, 2026Thin, golden pancakes from a simple batter of flour, eggs and milk, ready for sweet or savoury toppings. They can be made a day ahead or frozen for up to a month.
Calories are an AI estimate, for information only.
Ingredients · 5
8 servingsTap what you already have; add the rest to your list in the app with one tap.
- Plain flour100 g
- Eggs2
- Semi-skimmed milk300 ml
- Sunflower or vegetable oilExtra for frying1 tbsp
- Salt
Method · 9 steps
- 1
Tip 100g plain flour into a large mixing bowl and add a pinch of salt.
- 2
Make a hollow in the middle of the flour and break the 2 eggs into it.
- 3
Pour in about 50ml of the 300ml semi-skimmed milk along with 1 tbsp sunflower oil. Whisk from the centre outwards, gradually drawing the flour in, until all the flour is mixed in and the paste is thick and smooth. Should it be too firm to beat, loosen it with a little more milk.
- 4
Whisk in a generous splash more milk to loosen the batter, then keep whisking as you pour in the rest in a steady stream. Continue until the batter is about as thick as slightly thick single cream.
- 5
Set a pan over a medium heat and rub it with oiled kitchen paper.
- 6
Ladle in a little batter and tilt the pan so it spreads into a thin, even layer. Tip any surplus back into the mixing bowl and put the pan back on the heat.
- 7
Leave it to cook undisturbed for roughly 30 secs. When the pan is hot enough, the underside will have turned golden by then and the pancake is ready to flip.
- 8
Grip the handle, work a palette knife underneath the pancake, then flip it over in one quick movement. Make sure it lies flat with no folds, cook for another 30 secs, then slide it onto a warm plate.
- 9
Cook the remaining batter the same way, serving as you go or piling the pancakes on a plate. You can make them a day ahead, or wrap them in cling film and freeze for up to 1 month.
