Basic sweet pancakes

Basic sweet pancakes

By
From
From Pasta to Pancakes
Makes
4
Photographer
Claire Peters

These are sweet, but not too sweet, allowing you to have lots and lots of them. Delicious.

Ingredients

Quantity Ingredient
200g plain flour
2 large eggs
600ml milk
4 1/2 tablespoons sugar
100g butter
2 lemons, juiced

Method

  1. Sieve the plain flour in a large mixing bowl and make a well in the centre of the flour. Break the eggs into the well then add the milk.
  2. Whisk well, making sure there are no lumps.
  3. Melt 50 g butter in a non-stick frying pan over a medium heat. Add a ladleful of batter.
  4. Swirl the batter to the edges of the pan and then return it to the heat for 1 minute to cook.
  5. Flip the pancake over and then cook for 1 minute more, then tip onto a plate. Repeat until all your batter is used up.
  6. Squeeze lemon juice over each pancake and then sprinkle with 1 tablespoon of sugar.
  7. Roll up each pancake and tuck in.

Optional extras:

  • A drizzle of honey could be so delicious here, or a spoonful of plain yoghurt.

Serving suggestions:

  • Perfect just as they are.

Leftovers:

  • Keep the batter in the fridge, covered, for up to 2 days.
Tags:
student cooking
easy
healthy
budget
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again