Easy Peasy Lemon Squeezy Pancakes
A no fuss pancake recipe for any breakfast or dessert
Equipment
- Large mixing bowl
- Whisk
- Pancake or fry pan
- Sieve
Ingredients
- 100 g Plain Flour
- 2 Eggs
- 300 ml Milk
Instructions
- Sieve 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle. Tip: crack eggs into a glass first to avoid getting any shell in the mixture, then pour the eggs from the glass into the flour mixture.
- Slowly whisk 300ml milk into the flour/egg mixture until combined. Don't add it too quickly or it'll clump. Slow and steady means you'll end up with a nice smooth batter, about the consistency of slightly thick single cream.
- Heat your pan over a low-moderate heat. You don't want a hot pan or you pancake will burn! I use a cast iron pan and highly recommend getting one if you don't already. Non-stick pans work, but a cast iron pan will last much longer and will never stick provided you take care of it.
- Melt a small nob of butter in your preheated pan. Use a ladle or measuring cup to ladle some batter into your pan, tilting the pan to move the mixture around the pan in a thin, even layer.
- Leave to cook for about 30 seconds or until the batter starts to come away from the sides. Then carefully flip your pancake and cook for a further 30 seconds until both sides are golden. Use an egg flip or palette knife to flip, or if you're feeling fancy just toss it! (The latter is a somewhat messier option...)
- Serve with your favourite topping and enjoy!