Basic Pancakes
Serves 13·Added 5 May 2026 by Tom Melhuish
DessertVegetarian
Ingredients
| 4 | oz | plain flour(110 g) |
| 1 | pinch | salt |
| 2 | large eggs | |
| 7 | fl oz | milk(200 ml, mixed with 3 fl oz water (75 ml)) |
| 2 | tablespoons | melted butter |
| extra butter(for cooking the pancakes) |
Method
1.First sift the flour and salt into a large mixing bowl, holding the sieve up high to give the flour an airing.
2.Make a well in the centre of the flour and break the eggs into it.
3.Start to whisk the eggs, beginning to incorporate bits of flour from around the edges as you do so.
4.Start to add small quantities of the milk-and-water mixture gradually – and ignore any lumps.
5.When all the milk-and-water has been added, slide a rubber spatula around the edge of the bowl to bring any elusive bits of flour into the centre. Then whisk once more till the batter is smooth and the consistency of thin cream.
6.When ready to cook, add the 2 tablespoons of melted butter to the batter and stir it in.
7.Melt about a teaspoon of butter in the pan and swirl it all round to get the whole of the pan thoroughly lubricated. Tip the excess butter onto a saucer.
8.Get the pan really hot, then turn the heat down to medium, and to start with do a test pancake to determine whether or not you're using the correct amount of batter (2 tablespoons is about right).
9.As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook: you can lift the edge with a palette knife to see if it's tinged gold. If the pancake is thin enough there is no need to turn it over – it will be cooked through.
Recipe Notes
AI · may be inaccurate
Tips
The hand-written note suggests for 3/4 of the yield: 1 egg, 65g flour, 130ml milk, all mixed in a blender.
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