Perfect Pancakes

Pancakes lemon sugar

Perfect Pancakes

Nearly every country has its own version of a pancake. This is the English type, which is very much like a French crepe. They can be served with lemon and sugar, cinammon sugar, stuffed with savoury mince, creamy chicken, vegetables, apples or a host of other fillings. Making them is easy. Don't be be alarmed when the first one doesn't work perfectly - it is known as the sacrifice to the gods of the griddle. And it is the best start to your pancake making as you get to taste the very first one, even if it is in bits! You can wait until they are all cooked before serving, but we usually have them as they come off the pan, with just a bit of discussion over who will be first!
Prep Time 5 mins
Cook Time 10 mins
Standing time 30 mins
Total Time 45 mins
Course Breakfast, Dessert, Main Course
Cuisine British
Servings 8 pancakes


  • frying pan, mixing bowl, whisk


  • 200 g Plain flour
  • 350 ml milk
  • 2 eggs
  • 1/2 tsp salt
  • 1 Tbsp oil
  • oil for frying


  • Combine flour, milk, eggs and salt. whisk well until no lumps remain
  • Add the oil and whisk again
  • Leave to stand for 30 minutes
  • Heat a frying pan until hot
  • Add about 1 tsp oil to the pan and swish around
  • Pour in some batter, using a ladle makes it easier
  • There should be just enough to coat the pan. Too thick will make the pancake stodgy
  • Cook for about 30 seconds, the edges will start to crinkle
  • Flip over and cook for another 30 seconds
  • After the first one you do not need to use oil unless you want a crispier pancake
  • If you are adding sugar and lemon or cinammon sugar, add it when the pancake is till hot

Perfect pancakes

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