How to Make Pancakes

A straightforward everyday pancake recipe suitable for sweet or savoury toppings, featuring a smooth whisked batter fried until golden-brown.

Easy Vegetarian Quick Breakfast Pancakes

Estimated Nutrition

Calories

349.6

kcal / serving

1398.5 kcal total

Carbs

44.7g

per serving

178.6 g total

Fat

14.3g

per serving

57.2 g total

Protein

11.2g

per serving

44.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

350

Milk

Or half water for a lighter pancake

piece

Egg

Lightly whisked

GrainsCereals

200

Plain Flour

NutsSeeds

pinch

Salt

OilsFats

Vegetable Oil

1 tbsp

Vegetable Oil

For frying

Method

Pour in the milk and eggs and whisk until the batter is smooth.

Add 15ml of vegetable oil to the batter and whisk thoroughly.

Wipe the inside of a frying pan with oiled kitchen roll and heat over medium heat.

Pour slightly less than a ladleful of batter and swirl to form an even layer.

Cook for 40 seconds until the underside is golden-brown.

Turn the pancake over and cook the other side for 40 seconds.

Transfer the finished pancake to a serving plate.

Put the flour into a large bowl and make a well in the centre.