Ensure perfect pancakes every time with our fool-proof recipe from Sophie Conran. This mix makes enough for about 6 traditional crepe style pancakes, but if you need more, simply double or triple the recipe accordingly.
Ingredients
30g unsalted butter, melted (plus extra for the pan)
75g plain white flour
75g plain spelt flour
325ml whole milk
1 large egg
Pinch of salt
For serving:
Sugar
Lemon
Chocolate hazelnut spread
Fruit
Ice cream
Method
Step 1: Place the flour into a large bowl, make a well in the centre and drop in the egg. Add half of the milk and whisk briskly until all the lumps are gone, add the rest of the milk and the salt and whisk again. Set aside for at least an hour.
Step 2: Heat an 8inch pan with sloping sides, or a pancake pan if you have one, over a medium heat. When it’s hot, add a small knob of butter, swirling the pan so the butter covers the entire base. Pour in just enough batter to cover the base of the pan in a thin layer, you will need to pick the pan up and swirl it around so that the batter covers all the space.
Step 3: Fry for a couple of minutes then flip the pancake over and fry for about 30 seconds on the other side. Remove from the pan and repeat the process until all the mix is gone.
Don’t worry if the first pancake doesn’t work out, it does take a little bit of practice – but you’ll be a master in no time!
Serve the pancakes with your choice of toppings. Our favourites are sugar and lemon, but ice cream, chocolate hazelnut spread and fruit are also delicious options.
Enjoyed this recipe? Take a look at Sophie’s Gingerbread Hearts Recipe and Lemon Meringue Pie recipe.