Regular Pancakes



For a thin crisp base to transport those delicious fillings to your tastebuds look no further.

Pancake Batter Ingredients


120 grams
Plain Flour
2 pinches
Egg (Large, Beaten)
300 milliliters
Semi-Skimmed Milk
Fat for Frying


  1. Sift the flour and salt into a bowl
  2. Make a well in the centre of the flour
  3. Pour the egg into the well
  4. Add 1/3 of the milk
  5. Whisk gradually
  6. Continue to add more milk slowly as you whisk
  7. If the batter is very thick, add a little extra milk
  8. Once mixed, cover and place batter in fridge for at least 30 minutes, this helps avoid lumps
  9. Heat a frying pan and fat
  10. Use a ladle to pour a serving of batter into the pan
  11. Swirl the mixture around the pan so the base is entirely coated with batter
  12. Cook on one side until you see bubbles forming on the top
  13. Toss or turn the pancake to cook the other side
  14. Cook for 30 more seconds then transfer to a warm plate