Easy Pancakes

From the kitchen of Carly

Thin, lacy British-style pancakes (closer to French crêpes than American flapjacks). Four ingredients, one bowl, ready in 15 minutes. Roll them around lemon and sugar, or stuff them with fruit, jam, or Nutella. The first pancake is always weird. That's the rule, not your fault. Eat it standing up over the stove.

Easy Pancakes
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Difficulty
easy

Ingredients

4 servings

  • 100 gall-purpose flour
  • 2large eggs
  • 300 mlwhole milk
  • 1 tbspsunflower or vegetable oil
  • 1 pinchpinch of salt
  • 1 for servingsugar, lemon wedges, fresh berries (to serve) (optional)
  • 1 handfulfresh raspberries (to serve) (optional)
  • 1 handfulfresh blueberries (to serve) (optional)

Instructions

  1. In a large bowl or jug, combine the flour, eggs, milk, 1 tbsp oil, and a pinch of salt. Whisk until smooth and lump-free. The batter should be the consistency of single cream.

  2. If you have time, let the batter rest 30 minutes; this gives lighter pancakes. If not, start cooking right away.

  3. Heat a medium nonstick skillet or crêpe pan over medium heat. Wipe the surface with a piece of oiled paper towel.

  4. Pour in a small ladle of batter and immediately tilt and swirl the pan to spread the batter into a thin even disc.

  5. Cook for about 1 minute, until the edges lift and the underside is golden. Flip with a spatula or a confident wrist and cook 30 seconds on the other side.

  6. Slide onto a warm plate and stack as you go. Cover with a clean tea towel to keep them warm.

  7. Repeat, wiping the pan with the oiled paper between pancakes.

  8. Serve immediately with sugar, lemon wedges, and fresh berries. Or fill with whatever you like and roll them up.

Substitutions
  • whole milk to any non-dairy milk (oat, almond, soy). Oat milk is the closest match. The pancakes turn out slightly thinner with non-dairy.
  • all-purpose flour to buckwheat flour for galettes. Use buckwheat for savory fillings (ham, cheese, egg). It's the traditional French Breton style.
  • eggs to chia or flax egg for vegan version. 1 tbsp ground flax + 3 tbsp water per egg, rested 5 minutes. Slightly more delicate to flip.

Pairs well with: Lemon juice and granulated sugar (the classic British move), Fresh berries with maple syrup or yogurt, Coffee or fresh-squeezed orange juice

Adapted from TheMealDB.