Get ‘perfect’ pancakes every time with 5-ingredient recipe for sweet and savoury toppings (Image: Getty)
With Pancake Day coming up, British households are gearing up to make large batches of thick and with an endless combination of toppings.
Those aiming for crepe-style pancakes can try this simple , which is said to produce “perfect” results every time.
According to Good Food, these pancakes can be frozen for up to one month, wrapped in cling film, or made up to a day in advance.
The website states: “An with tips on how to make the best pancakes every time with sweet or savoury toppings.”
When prepared as per the instructions, this serves eight and should take just five minutes to prepare, with a further 25 minutes’ time.
Read more
Our community members are treated to special offers, promotions, and adverts from us and our partners. You can check out at any time. Read our Privacy Policy
Pancakes come out ‘perfect’ when using a simple batter recipe (Image: Getty)
Thin pancakes recipe
Ingredients
100g plain flour
Two eggs
300ml semi-skimmed milk
One tbsp sunflower oil or vegetable, plus extra for frying
Pinch of salt
Method
Start by placing 100g of plain flour and a pinch of salt into a large mixing bowl.
Create a well in the centre of the flour, then crack two eggs into the middle.
Don’t miss… [TIPS] [TRAVEL] [RECIPE]
This pancake batter recipe goes well with both sweet and savoury toppings (Image: Getty)
Add approximately 50ml of the 300ml semi-skimmed milk and a tablespoon of sunflower oil into the well. Begin whisking from the centre, gradually incorporating the flour into the eggs, milk, and oil. Once all the flour is mixed in, continue to whisk until you have a smooth, thick batter. If the mixture is too stiff to whisk easily, add a little more milk to loosen it.
Pour in a generous splash of milk and whisk to loosen the batter further. Slowly add the remaining milk in a steady stream, continuing to whisk as you pour. Keep whisking until the batter reaches a consistency similar to slightly thick single cream.
Heat a frying pan over a medium heat, then use oiled kitchen paper to wipe the pan lightly.
Ladle some of the batter into the hot pan, then tilt the pan to spread the batter evenly into a thin layer. Quickly pour any excess batter back into the mixing bowl, then return the pan to the heat.
Let the pancake cook undisturbed for about 30 seconds. If the pan is hot enough, the underside should turn golden in that time, and it will be ready to flip.
Hold the pan handle firmly, then slide a palette knife under the pancake. Carefully lift it and flip it over in one quick motion. Ensure the pancake is lying flat against the pan with no creases, then cook for another 30 seconds before transferring it to a warm plate.
Repeat with the remaining batter, either serving the pancakes immediately as you cook them or stacking them on a plate.