Traditional pancakes

Traditional pancakes


14 people made this

About this recipe: Fluffy, fall-apart-in-your-mouth goodness. Keep the finished pancakes in the oven on low while you finish cooking the rest.


Serves: 4 

  • 250g plain flour
  • 1 rounded tablespoon bicarbonate of soda
  • 6 large eggs, separated
  • 300ml milk
  • 2 tablespoons melted butter

Prep:10min  ›  Cook:15min  ›  Extra time:30min preserving  ›  Ready in:55min 

  1. Mix together flour and bicarb. Drop in egg yolks and mix while adding milk. Mix till smooth. Let sit for between 30-60 minutes (go back to bed in the meantime!).
  2. Beat egg whites with an electric mixer till stiff. Add a spoonful of egg whites to the yolk/flour mixture and stir gently. Add the melted butter in a thin stream, still stirring. Fold in the remaining egg whites ever-so-gently, mixing until just combined.
  3. Heat a non-stick pan or swipe a butter-soaked kitchen paper over a regular pan. Drop the desired sized portions on heated pan. Turn when little air bubbles burst on the uncooked side. Cook for about 5 seconds on the other side - DON'T press with the spatula...this would keep them from rising so beautifully.

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Reviews (2)


Lovely! I find it hard to make little pancakes properly! These turned out perfect. Maybe i have a sweet tooth as i had to add a little extra sugar! But loved them. Try them with nutmeg too! - 28 Oct 2011


I made these just as the recipe read, and they were very light and fluffy-loved them. - 06 Feb 2013

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