Pancakes

Pancakes

These light and golden pancakes are a breakfast classic, perfect for stacking and topping with fruit and sugar. They're easy to make and delightfully versatile for any time of day.

Dessert

Prep Time

10 min

Cook Time

10 min

Servings

3

Pancakes have been enjoyed by many cultures around the world for centuries, each with its unique twist. This recipe emphasizes a simple, traditional batter that results in thin, tender pancakes with a slight crisp on the edges. The inclusion of sunflower oil keeps them moist without overpowering the delicate flavors. Resting the batter allows the gluten to relax, resulting in a more tender pancake and an easier cooking process. Medium heat ensures a beautifully golden exterior without burning while allowing the inside to cook through evenly. These pancakes pair wonderfully with fresh berries like raspberries and blueberries, adding a burst of freshness and a hint of tartness. For a classic touch, sprinkle sugar and a squeeze of fresh lemon juice over the warm pancakes. They also freeze well, so you can enjoy them anytime with minimal effort.

Ingredients

  • 100 g Flour
  • 2 large Eggs
  • 300 ml Milk
  • 1 tbl Sunflower Oil
  • to serve Sugar
  • to serve Raspberries
  • to serve Blueberries

Instructions

Begin by placing the flour, eggs, milk, 1 tablespoon of sunflower oil, and a pinch of salt into a large bowl or a tall jug. Whisk thoroughly until the mixture forms a smooth, velvety batter free of lumps. If your schedule allows, let the batter rest for 30 minutes—this pause helps the ingredients meld beautifully, yielding tender pancakes. Warm a medium-sized frying pan or a specialized crêpe pan over medium heat. To prevent sticking, gently coat the cooking surface by wiping it with a paper towel dipped in oil—just a whisper of oil is enough. Once the pan is hot, pour in enough batter to cover the base thinly. Cook the pancake for about 1 minute on the first side, watching for golden edges and bubbles forming on top. Then, carefully flip it over and cook for another minute until the other side turns golden as well. Keep the cooked pancakes warm by placing them in a low oven while you prepare the rest. This technique ensures they stay soft and ready to serve. Enjoy your pancakes with refreshing lemon wedges and a sprinkle of sugar, or dress them up with your favorite fillings such as fresh raspberries and blueberries for a fruity delight. If you plan to save some for later, once the pancakes have cooled, place baking parchment between each pancake, wrap them securely in cling film, and pop them into the freezer. They can keep fresh for up to 2 months, making for quick future breakfasts or snacks.

Quick Info

Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
3

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