Why classic pancakes is so popular
These classic pancakes are light and easy to make for anyone in the kitchen. The measurements ensure the batter has the perfect consistency for flipping. Using simple ingredients means you can enjoy these at any time of the week. They cook quickly which makes them ideal for a busy morning or a spontaneous dessert.
Follow these 4 steps for classic pancakes
Mix ingredients: Sift the flour and a pinch of salt into a large mixing bowl. Make a well in the centre of the flour and add the eggs along with a small splash of the milk. Whisk the mixture until it forms a thick and smooth paste.
Add milk: Gradually pour in the rest of the milk while whisking constantly to avoid any lumps. Continue until the batter is smooth and has the consistency of thin cream. Let the classic pancakes batter rest for ten minutes before you start cooking.
Heat pan: Place a non-stick frying pan over a medium heat and add a tiny amount of oil. Use a piece of kitchen paper to spread the oil thinly across the surface. Pour a ladle of batter into the hot pan and tilt it so the base is covered.
Cook and flip: Cook for about one minute until the edges start to lift and the bottom is golden. Use a spatula to flip the pancake over and cook the other side for thirty seconds. Remove from the pan and serve while still hot.
Tips to make classic pancakes even better
Make sure your frying pan is properly heated before adding the batter to the surface. If the pan is too cold the first pancake will often stick or look pale. You can use a small amount of butter instead of oil if you prefer a richer flavour. Letting the batter rest allows the starch in the flour to soften for a better texture. Keep your classic pancakes warm by stacking them on a plate covered with a clean tea towel. If you have leftovers you can store them in the fridge for up to two days. Reheat them gently in a dry pan or a microwave before eating.
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