Easy, peasy, lemon-squeezy pancakes

    40 min

    I've made it this way for years. You can tweak it which ever way you like and it will work, just use your imagination and taste buds for whatever filling you like.


    West Midlands, England, UK
    4 people made this

    Serves: 4 

    • 200g plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon (optional)
    • 1 pinch ground nutmeg (optional)
    • 4 large eggs
    • 500ml semi-skimmed milk
    • 100ml water
    • 2 tablespoons vegetable oil or melted unsalted butter

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a large bowl, combine the flour with the salt and the cinnamon and nutmeg, if using. Make a well in the centre and add the eggs. Gradually beat until incorporated (mixture will be thick and lumpy - don't worry!)
    2. In a jug combine the milk with the water and mix. Remove 4 tablespoons of the liquid and discard.
    3. Using a fork, gradually add the milky water to the flour mixture. Use a whisk to continue mixing until very smooth, the mixture should look like thick pouring cream. Whisk in the oil or melted butter (this gives a crispier result and aids in the pancakes not sticking to the pan). Leave to rest for 30 minutes.
    4. Lightly grease a frying pan and warm over a medium heat. Give the pancake batter a whisk then use a ladle to add the mixture to the pan, tilting swiftly until the pan base is covered.
    5. Cook for 1 to 2 minutes, then using a spatula loosen the pancake all around and gently turn over, cook another 1 to 2 minutes. Remove from the pan, place on a warmed plate and serve immediately with your choice of filling. You can also transfer the cooked pancakes to a warm oven while you cook the rest.


    We have traditional lemon and sugar. Before taking pancake out of frying pan when it is cooked - add chocolate chips - slide out and serve with whipped cream. Add chopped banana and whipped cream drizzled with caramel sauce. We have extra fruit and berries on the side of plate.

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