Thin pancakes served the classic way, with caster sugar and a squeeze of lemon.
100g
1pinch
2piece
300ml
1tsp
2piece
4tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 100g | — | — | |
| 2 | | 1pinch | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 300ml | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 4tbsp | — | — |
Put the flour in the mixing bowl.
Plain flour · 100 g
Add a pinch of salt.
Salt · 1 pinchMake a well in the middle and crack in the eggs.
Egg · 2 piecePour in a little of the milk and whisk to a thick, smooth paste, then whisk in the rest until the batter is like single cream.
Whole milk · 300 ml
Wipe the non-stick frying pan with the oil on kitchen paper.
Sunflower oil · 1 tsp
Heat over a medium-high heat for 2 minutes.
Pour in a small ladleful of batter (about 3 tablespoons) and tilt the pan so it thinly coats the base.
Cook for about 1 minute, until the underside is golden.
Flip it with the spatula and cook for 30 seconds more.
Slide onto a heatproof plate, cover with a second plate and keep it warm in the oven at 100 °C (fan 80 °C).
Cook the rest of the batter the same way, one at a time, until you have 8 pancakes.
Add each to the covered stack in the oven, using oven gloves.
Lay the lemons on the chopping board.
Lemon · 2 piece
Put 2 pancakes on each of 4 plates and sprinkle each with about 2 teaspoons of the sugar.
Caster sugar · 4 tbspStack of pancakes · step 13
Squeeze a lemon wedge over each pancake.
Roll up or fold each pancake into quarters around its sugar and lemon and serve straight away, with the spare wedges if you like.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 100 g | | Put the flour in the mixing bowl.⏱ 10sResultMeasured plain flour |
| 2 | 1 pinch | | Add a pinch of salt.⏱ 5sResultFlour with salt |
| 3 | 2 piece | | Make a well in the middle and crack in the eggs.⏱ 20sResultFlour and eggs |
| 4 | 300 ml | | Pour in a little of the milk and whisk to a thick, smooth paste, then whisk in the rest until the batter is like single cream.⏱ 2 minResultPancake batter |
| 5 | — | | Leave the batter to rest for 20 minutes.⏱ 20 minResultRested pancake batterused in step 8 |
| 6 | 1 tsp | | Wipe the non-stick frying pan with the oil on kitchen paper.⏱ 20sResultSunflower oil |
| 7 | — | | Heat over a medium-high heat for 2 minutes.⏱ 2 minResultSunflower oil |
| 8 | Rested pancake batterstep 5 | | Pour in a small ladleful of batter (about 3 tablespoons) and tilt the pan so it thinly coats the base.⏱ 20sResultFirst pancake cooking |
| 9 | — | | Cook for about 1 minute, until the underside is golden.⏱ 1 minResultPancake set underneath |
| 10 | — | | Flip it with the spatula and cook for 30 seconds more.⏱ 30sResultFirst thin pancake |
| 11 | First thin pancakestep 10 | | Slide onto a heatproof plate, cover with a second plate and keep it warm in the oven at 100 °C (fan 80 °C).⏱ 10sResultFirst thin pancake |
| 12 | — | | Cook the rest of the batter the same way, one at a time, until you have 8 pancakes.⏱ 12 minResultLast thin pancakes |
| 13 | Last thin pancakesstep 12 | | Add each to the covered stack in the oven, using oven gloves.⏱ 10sResultStack of pancakesused in step 17 |
| 14 | 2 piece | | Lay the lemons on the chopping board.⏱ 5sResultLemon |
| 15 | Lemonstep 14 |  | Cut each lemon into 4 wedges.⏱ 30sResultLemon wedges |
| 16 | Lemon wedgesstep 15 |  | Put them in the small bowl.⏱ 10sResultLemon wedgesused in step 18 |
| 17 | 4 tbsp | | Put 2 pancakes on each of 4 plates and sprinkle each with about 2 teaspoons of the sugar.⏱ 1 minResultSugared pancakes |
| Stack of pancakesstep 13 | |||
| 18 | Lemon wedgesstep 16 | | Squeeze a lemon wedge over each pancake.⏱ 40sResultPancakes with lemon |
| 19 | — | | Roll up or fold each pancake into quarters around its sugar and lemon and serve straight away, with the spare wedges if you like.⏱ 30sResultPancakes with Lemon and Sugar |
| Total Time | 42 min | ||
| Nutrient | per serving |
|---|---|
| 244kcal | |
| 9g | |
| 6g | |
| 3g | |
| 39g | |
| 18g | |
| 2g | |
| 110mg |
Thin pancakes served the classic way, with caster sugar and a squeeze of lemon.
What you’ll doYou will whisk a thin batter of flour, eggs and milk, rest it, cook 8 thin pancakes one at a time and serve them with sugar and lemon.
