Easy Pancakes
From the kitchen of CarlyThin, 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.
Thin, delicate pancakes that are part crêpe, all technique. The trick is the rest (thirty minutes if you have it) and a tilted pan, but you can skip both and still eat warm. Whisk until smooth, cook until golden, flip with confidence or a spatula. Fresh berries and lemon are the honest route.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
Ingredients
4 servings
- 3 1/2 oz(100 g)all-purpose flour
- 2large eggs
- 1 1/4 cups(300 ml)whole 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
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.
If you have time, let the batter rest 30 minutes; this gives lighter pancakes. If not, start cooking right away.
Heat a medium nonstick skillet or crêpe pan over medium heat. Wipe the surface with a piece of oiled paper towel.
Pour in a small ladle of batter and immediately tilt and swirl the pan to spread the batter into a thin even disc.
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.
Slide onto a warm plate and stack as you go. Cover with a clean tea towel to keep them warm.
Repeat, wiping the pan with the oiled paper between pancakes.
Serve immediately with sugar, lemon wedges, and fresh berries. Or fill with whatever you like and roll them up.
Tips from the kitchen
- Let the batter rest thirty minutes if you have time, this relaxes the gluten and gives you lighter, more tender pancakes. No time? Cook anyway, they'll still be good.
- A small ladle and an immediate tilt and swirl keeps the batter thin and even. No ladle, use a quarter cup measuring cup.
- Wipe the pan with oiled paper between pancakes, not a wet cloth. This keeps the heat steady and prevents sticking without cooling the surface.
- Stack finished pancakes on a warm plate and cover with a clean tea towel to trap steam and keep them pliable for rolling or folding.
Variations
- Buckwheat swap: replace half the all-purpose flour with buckwheat flour for an earthier, more complex flavor and thinner crêpes.
- Citrus zest: add the zest of one lemon or orange to the batter before whisking for brightness without the juice-based sogginess.
- Chocolate hazelnut: spread a thin layer of good chocolate hazelnut spread on each warm pancake before rolling, then finish with a dusting of powdered sugar.
- Savory turn: omit the salt increase to 1/2 teaspoon, fill with sautéed mushrooms, caramelized onions, or a fried egg and fresh herbs instead of fruit.
Make ahead and storage
Stack cooled pancakes between parchment paper in an airtight container, fridge up to three days or freeze up to two months. Reheat gently in a dry skillet over low heat or wrap in foil and warm in a 300°F oven.
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