Foolproof pancake recipe

Rachel Walker 

Pancake season is on its way so here's our top recipe for making unquestionably perfect pancakes, every time. They're flipping wonderful (geddit)!


  • 120g plain flour
  • 2 eggs
  • 300ml milk
  • 25g butter

pancake flip


  1. Whisk together the flour and eggs. Slowly add the milk in a stream, whisking as you go, until there are no lumps and the batter has the consistency of thick double cream.
  2. Melt the butter in a hot frying pan until it starts to foam. Tip half a ladle of batter into the pan, rocking it until there is an even coating of batter.
  3. When the batter starts to come away from the pan and bubble round the edges (after 40 seconds), flip the pancake with a palette knife, and cook it for another 30 seconds the other side.
  4. Add your chosen topping and eat straight away!


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