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

Transfer the finished pancake to a serving plate.

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.

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

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.