Easy pancakes
Chef DefneKitchen Studio chef · October 12, 2026A basic batter of flour, eggs and milk makes thin, crêpe-style pancakes in just a few minutes of cooking. Serve them with lemon and sugar or any filling you like.
Calories are an AI estimate, for information only.
Ingredients · 6
12 servingsTap what you already have; add the rest to your list in the app with one tap.
- Plain flour100 g
- Eggs2
- Milk300 ml
- Sunflower or vegetable oilExtra for frying1 tbsp
- Lemon wedgesTo serve, optional
- Caster sugarTo serve, optional
Method · 6 steps
- 1
Pour 300ml milk into a large jug or bowl and crack in 2 large eggs. Add 100g plain flour, 1 tbsp oil (sunflower or vegetable) and a pinch of salt, then whisk until the batter is smooth.
- 2
If you have time, leave the batter to rest for 30 mins; otherwise you can start cooking right away.
- 3
Heat a crêpe pan or medium frying pan on a medium setting, then rub the surface lightly with a piece of kitchen paper dipped in oil.
- 4
Once the pan is hot, pour in a small amount of batter, tilting to spread it thinly, and cook for 1 min per side, until golden. Stack the cooked pancakes in a low oven to keep warm while you finish the rest.
- 5
Top with a squeeze of lemon and a sprinkle of caster sugar, or fill them with whatever you prefer.
- 6
To freeze, let the pancakes cool completely, layer them between sheets of baking parchment, enclose the stack in cling film and keep it in the freezer for up to 2 months.
