Belfast Telegraph

Basic pancake batter recipe

By Mark Hix

Makes 8-10 pancakes

  • 250ml milk
  • 120g flour
  • 1 large egg
  • 1tsp caster sugar
  • Pinch of salt
  • Vegetable oil for frying

Whisk all the ingredients together with one third of the milk until smooth.

Whisk in the remaining milk, then strain if necessary. Heat a good non-stick frying pan, rub with a little vegetable oil, then pour in a little pancake mix, and immediately tilt the pan so that the mixture spreads evenly.

Turn after one minute with a spatula or palette knife – or if you’re feeling confident, flip it!

If you need to make a large quantity of pancakes, make them in advance and stack them up between squares of greaseproof paper.

When you’re ready to serve them, re-heat in the oven for a minute or so.

Batter keeps in the fridge for up to two days; just re-whisk it before using.

Belfast Telegraph

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