Fluffy pancakes made from flour, eggs and milk, ready for your preferred toppings.
200g
2tsp
1tbsp
0.25tsp
1piece
300ml
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 0.25tsp | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 300ml | — | — | |
| 7 | | 1tsp | — | — |
Add the all-purpose flour to the mixing bowl.
All-purpose flour · 200 g
Add the baking powder to the flour.
Baking powder · 2 tspAdd the sugar to the bowl.
Caster sugar · 1 tbspAdd the salt to the bowl.
Sea salt · 0.25 tspWhisk the dry ingredients together.
Crack the egg into the jug.
Egg · 1 piece
Add the milk to the egg in the jug.
Whole milk · 300 mlWhisk the egg and milk together.
Pour the egg and milk into the dry mix.
Whisk until just combined; a few lumps are fine.
Add the Vegetable oil to the frying pan.
Vegetable oil · 1 tsp
Heat the oil in the frying pan over a medium heat.
Ladle about 60 ml of batter into the pan to make a pancake about 12 cm across.
Fry until bubbles form on the surface and the edges set.
Flip the pancake.
Fry the second side until golden.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Add the all-purpose flour to the mixing bowl.⏱ 10sResultAll-purpose flour |
| 2 | 2 tsp | | Add the baking powder to the flour.⏱ 5sResultFlour and baking powder |
| 3 | 1 tbsp | | Add the sugar to the bowl.⏱ 5sResultFlour, baking powder and sugar |
| 4 | 0.25 tsp | | Add the salt to the bowl.⏱ 5sResultDry pancake ingredients |
| 5 | — | | Whisk the dry ingredients together.⏱ 20sResultDry pancake mix |
| 6 | 1 piece | | Crack the egg into the jug.⏱ 10sResultEgg |
| 7 | 300 ml | | Add the milk to the egg in the jug.⏱ 10sResultEgg and milk |
| 8 | — | | Whisk the egg and milk together.⏱ 20sResultEgg and milk mixture |
| 9 | Egg and milk mixturestep 8 | | Pour the egg and milk into the dry mix.⏱ 10sResultPancake batter ingredients |
| 10 | — | | Whisk until just combined; a few lumps are fine.⏱ 45sResultPancake batter |
| 11 | — | | Rest the batter.⏱ 5 minResultRested pancake batterused in step 14 |
| 12 | 1 tsp | | Add the Vegetable oil to the frying pan.⏱ 5sResultVegetable oil |
| 13 | — | | Heat the oil in the frying pan over a medium heat.⏱ 1 min 30sResultHot oil |
| 14 | Rested pancake batterstep 11 | | Ladle about 60 ml of batter into the pan to make a pancake about 12 cm across. → Into 8 equal portions⏱ 2 minResultPortion of pancake batter |
| 15 | — | | Fry until bubbles form on the surface and the edges set.⏱ 16 minResultHalf-cooked pancake |
| 16 | — | | Flip the pancake.⏱ 1 min 20sResultFlipped pancake |
| 17 | — | | Fry the second side until golden.⏱ 8 minResultCooked pancake |
| Total Time | 39 min | ||
| Nutrient | per serving |
|---|---|
| 271kcal | |
| 10g | |
| 6g | |
| 2g | |
| 46g | |
| 7g | |
| 1g | |
| 468mg |
Fluffy pancakes made from flour, eggs and milk, ready for your preferred toppings.
What you’ll doYou will mix the dry ingredients in a bowl, whisk the egg and milk together separately in a jug, then combine the two until just mixed — lumps are acceptable. After a short rest, you will fry eight ladlefuls one at a time in oiled pan over a medium heat, watching for surface bubbles and set edges before flipping each one.
