This easy pancake recipe makes six crêpe-style pancakes in just 10 minutes.

Traditionally made on Pancake Day, British pancakes are similar to French crêpes. They’re thin and often rolled or folded with a sweet filling inside. This pancake recipe uses just four cooking essentials; flour, salt, eggs, and milk. We prefer to top our pancakes with classic lemon and sugar but you can be as adventurous as you like.

To test the frying pan is ready, drop a little bit of the mixture onto the heated pan. You want make sure the pan is at a medium heat so the pancakes and the pan itself doesn’t burn.

Leftover pancakes can be stored in the fridge for up to 2 days served hot or cold. You can also keep the leftover batter in the fridge for up to 1 day. Just cover with clingfilm in a bowl or jug. Make sure you whisk the batter vigorously before cooking with it again as the mixture may separate.

To freeze basic pancakes for up to 2 months, interleave them with kitchen paper and wrap them with clingfilm storing them in a freezer bag. Defrost in the fridge before using and reheating again. You can reheat your pancakes in the microwave in just a few seconds.

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  • 60g plain flour
  • Pinch of salt
  • 1 medium egg
  • 175ml milk
  • Oil, for frying


  • Tip the flour into a bowl and stir in the salt. Lightly beat together the egg and milk. Pour over the flour mixture, a little at a time, whisking it well, to give a smooth pancake batter.
  • Heat a frying pan and very lightly grease the base of it with a piece of kitchen paper dipped in oil. Pour a thin layer of batter over the base of the pan. Cook it until the edges start to curl back. Either toss the pancake or use a palette knife to loosen it around the edges and then use the palette knife to help flip it over.
  • Cook the pancake briefly on this side, then slide it out onto a plate. Place a sheet of kitchen paper on top. Cook the rest of the mixture in the same way.
  • Keep the pancakes warm if serving hot and choose your favourite pancake fillings.
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