There’s nothing quite like the comforting aroma of freshly made pancakes to brighten a weekend morning. Whether you prefer the classic simplicity of a dusting of sugar and a squeeze of lemon, or crave the indulgence of your favorite toppings, homemade pancakes offer a delightful treat that’s surprisingly easy to master. This recipe, hailed as “foolproof” by BBC Good Food, guarantees perfectly fluffy pancakes every time, leaving you with a stack of golden deliciousness that’s sure to impress.
This recipe yields approximately 12 generously sized pancakes, perfect for sharing (or not!). The secret lies in the perfectly balanced batter, achieving that ideal lightness and texture. Let’s dive into the simple steps:
Ingredients:
* 100g plain flour (all-purpose flour)
* 2 large eggs
* 300ml milk (whole milk recommended for richness, but any milk works)
* 1 tbsp sunflower or vegetable oil (plus extra for greasing the pan)
* Pinch of salt
* Lemon wedges (optional, for serving)
* Caster sugar (optional, for serving)
* Your favorite toppings (e.g., fruit, chocolate chips, whipped cream, maple syrup)
Instructions:
1.
Combine the ingredients:
In a large bowl or jug, whisk together the flour, eggs, milk, oil, and salt until you achieve a smooth, creamy batter. The consistency should resemble single cream. A few lumps are okay; just make sure there are no large, dry clumps of flour remaining.2.
Rest (optional but recommended):
For the fluffiest pancakes, allow the batter to rest for about 30 minutes. This allows the gluten to relax, resulting in a lighter texture. If you’re short on time, you can skip this step and proceed directly to cooking.3.
Prepare the pan:
Heat a medium-sized frying pan or crêpe pan over medium heat. Lightly grease the pan with a little oil using a paper towel or kitchen brush. Avoid using too much oil, as this can make the pancakes greasy.4.
Cook the pancakes:
Once the pan is hot (a drop of batter should sizzle gently), pour about half a ladleful of batter onto the pan for each pancake. Cook for approximately 1 minute per side, or until golden brown and cooked through. Flip carefully using a spatula when bubbles start to form on the surface and the edges look set.5.
Keep warm:
As you cook the pancakes, keep the finished ones warm in a low oven (around 200°F/90°C) to prevent them from becoming cold and soggy.6.
Serve and enjoy:
Serve your fluffy pancakes immediately with your choice of toppings. Lemon wedges and caster sugar are classic pairings, but the possibilities are endless! Get creative and experiment with your favorite fruits, syrups, chocolate, nuts, or even a dollop of whipped cream.Storing your pancakes (for later deliciousness):
If you have leftover pancakes, allow them to cool completely. Then, layer them with baking parchment (parchment paper) to prevent sticking, wrap them tightly in cling film (plastic wrap), and freeze for up to two months. Reheat gently in a pan or toaster oven when ready to serve.
Enjoy your perfectly cooked, delightful pancakes! This recipe is versatile and adaptable; feel free to experiment with different flours, add-ins, and toppings to create your own signature pancake masterpiece.
