EASY PANCAKE RECIPE RECIPES

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EASY PANCAKES RECIPE - BBC GOOD FOOD



Easy pancakes recipe - BBC Good Food image

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time – elaborate flip optional

Provided by Cassie Best

Categories     Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 12

Number Of Ingredients 6

100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges to serve (optional)
caster sugar to serve (optional)

Steps:

  • Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
  • Set aside for 30 mins to rest if you have time, or start cooking straight away.
  • Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
  • When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  • Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Nutrition Facts : Calories 61 calories, FatContent 2 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium

EASY PANCAKE RECIPE - JAMIE OLIVER



Easy pancake recipe - Jamie Oliver image

Take this versatile crêpe recipe in a sweet or savoury direction, depending on what you fancy.

Total Time 15 minutes

Yield 8

Number Of Ingredients 4

3 large free-range eggs
125 g plain flour
250 ml milk
unsalted butter

Steps:

    1. Crack the eggs into a blender, then add the flour, milk and 1 pinch of sea salt, and blitz until smooth.
    2. Pour into a bowl and leave to stand for 15 minutes.
    3. Melt the butter (or a drizzle of oil if you want to be a bit healthier) in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.
    4. Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
    5. Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
    6. Serve straightaway with your favourite topping.

Nutrition Facts : Calories 108 calories, FatContent 4.1 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 5.2 g protein, CarbohydrateContent 13.7 g carbohydrate, SugarContent 1.7 g sugar, SodiumContent 0.10 g salt, FiberContent 0.4 g fibre

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