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To start with, make sure you've got the basic ingredients - to make eight good-sized pancakes, you'll need 100g plain flour, 2 eggs, 300ml milk and a pinch of salt.
Sift your flour into a large bowl and make a well in the centre. Into this, crack the two eggs, add a little of the milk and whisk. When the mixture is smooth, add in the rest of the milk and continue to whisk until you are left with a creamy consistency.
This batter can be made a day ahead if it makes life easier, but be sure to refrigerate and cover it, stirring well before you come to cook your pancakes.
Heat your non-stick frying pan or crêpe pan over a medium heat and add a drop of oil. Gently pour in a ladleful of batter, swirling your pan to ensure an even layer. At this point, you'll have to be a little bit patient - leave the pancake well alone for around 30 seconds or until it begins to colour around the edge.
If you are cooking a big batch for the family, try this tip from the lovely Delia Smith - place greaseproof paper between each one and stack them on a plate over simmering water - this will keep them warm as you cook the rest of the batter mixture.
Traditionally, a simple combination of lemon juice and sugar is the way to go but who's to say you can't be a little more adventurous this year?
There are any number of fillings to choose from, both savoury and sweet - for instance for a little luxury, try salmon and chives or have pancakes for breakfast by adding bacon and maple syrup.
But if your sweet tooth is getting the better of you, try adding some blueberries and ice cream for an all-American pancake, or for the wow factor, go mad with a flambéed, cognac-soaked Crêpe Suzette... it's guaranteed to impress.
Do you have any top tips for pancake success? Let us know below...