By using this service and related content, you agree to the use of cookies for analytics, personalised content and ads.
You are using an older browser version. Please use a supported version for the best MSN experience.

Mary Berry's easy pancake recipe

The Telegraph logo The Telegraph 28/02/2017 By Mary Berry

<header style="box-sizing:border-box;color:#333333;font-family:'Austin News Text Semibold', Georgia, Times, serif;font-size:10px;"><div class="hero-area-wrapper" style="box-sizing:border-box;"><div class="leadAsset section" style="box-sizing:border-box;"><div class="lead-asset component" itemscope="" itemtype="https://schema.org/ImageObject" style="box-sizing:border-box;overflow:hidden;"><div class="component-content" style="box-sizing:border-box;"><figure class="lead-asset__figure" style="box-sizing:border-box;margin-bottom:32px;"><figcaption style="box-sizing:border-box;background-color:inherit;color:#888888;margin:6px 0px 0px 82.3333px;padding:0px;word-wrap:break-word;"><span class="lead-asset-caption" itemprop="caption" style="box-sizing:border-box;font-size:1.4rem;line-height:1.8rem;font-family:'Telesans Text Regular', Arial, sans-serif;padding-right:4px;">Classic pancake with lemon and sugar&nbsp;</span></figcaption><div><span class="lead-asset-caption" itemprop="caption" style="box-sizing:border-box;font-size:1.4rem;line-height:1.8rem;font-family:'Telesans Text Regular', Arial, sans-serif;padding-right:4px;"><br /></span></div></figure></div></div></div></div></header><footer class="footer-author" style="box-sizing:border-box;margin-bottom:16px;color:#333333;font-family:'Austin News Text Semibold', Georgia, Times, serif;font-size:10px;"><div class="byline component  " style="box-sizing:border-box;margin-left:82.3333px;margin-right:0px;"></div></footer> © Provided by The Telegraph

Classic pancake with lemon and sugar 

This recipe can easily be doubled or tripled to make as many as you like - any uneaten pancakes will keep in a stack for 24 hours or can be frozen.

Do not worry if the first pancake or two is a failure: it acts as a test for the consistency of the batter and the heat of the pan, and if you are new to pancake making you may prefer to make them slightly thicker, to be on the safe side, in which case you may only make eight.

MAKES

12 thin pancakes (18-20cm each)

INGREDIENTS

  • 125g plain flour
  • 1 egg and 1 yolk
  • 300ml milk

METHOD

  1. Sift 125g plain flour into a bowl and make a well in the middle. Whisk together one egg, one egg yolk and a little milk taken from the 300ml, then pour into the well. Whisk with a little of the flour.
  2. Gradually whisk in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 30 minutes.
  3. Heat the frying pan and brush with a little oil.
  4. Ladle two or three tablespoons of batter into the pan and tilt the pan so that the batter spreads out evenly over the bottom.
  5. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface, the underside is lightly browned and the edge has started to curl. Loosen the pancake and turn it over by tossing or flipping it with a palette knife. Cook the other side for about 30 seconds until golden. Slide the pancake out of the pan.
  6. Heat and lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.)

Total time: 40 minutes

13 of the most popular healthy pancake recipes on Pinterest

1) 13 of the most popular healthy pancake recipes on Pinterest: <p>They might not look it, but they really are healthy. </p> 13 of the most popular healthy pancake recipes on Pinterest
AdChoices
AdChoices

More from The Telegraph

image beaconimage beaconimage beacon