Pancake batter

    20 min

    This is our family pancake batter that we've been using for years. It's quite a thin batter but cooks easily and the pancakes are simply delicious with orange or lemon juice and a sprinkling of sugar.


    Merseyside, England, UK
    50 people made this

    Makes: 8 to 10 pancakes

    • 100g plain flour
    • 2 eggs, beaten
    • 300ml semi-skimmed milk
    • 25g butter, melted
    • 1 teaspoon caster sugar
    • sunflower oil for frying

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Sift the flour into a bowl. Make a well in the centre and whisk in the beaten eggs. Gradually whisk in milk, melted butter and sugar. For best results, set the pancake batter aside for 20 minutes to rest.
    2. Heat a heavy-based non-stick frying pan (about 20-22cm in diameter) over moderate heat. Use a piece of kitchen paper to grease the pan with a little sunflower oil.
    3. Use a soup ladle to pour some batter into the middle of the pan, just enough to create a thin pancake when you tilt the pan and let the batter cover the base. Cook for a minute or so until the pancake edges start to crisp up and the underside starts to turn golden brown. Use a palette knife to flip the pancake and cook the other side until golden brown, about 1 minute. Turn out of the pan and repeat with remaining batter, greasing the pan between pancakes if necessary.
    4. Stack the pancakes on top of each other to keep warm.


    Cooked pancakes freeze (and thaw) very well so don't be afraid to cook a double batch. Interleave leftover pancakes with greaseproof paper and freeze in a food zipper bag.

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    I've never made my own batter before knowing how easy it is I will be making my own from now on. This recipe is really nice thanks very much for sharing it 😊  -  09 Feb 2016