Basic pancake recipe
Makes: 10-12 pancakes
Prep time: 5 minsTotal time: 
Recipe photograph by Maja Smend
Basic pancake recipe
Follow our step-by-step guide for how to make simple pancakes for Pancake Day on Shrove Tuesday. These are best served topped with lemon and sugar
Makes: 10-12 pancakes
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
95Kcal
Fat
6gr
Saturates
3gr
Carbs
8gr
Sugars
2gr
Fibre
0gr
Protein
3gr
Salt
0.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 100g plain flour
- 2 large eggs
- 1 tbsp caster sugar
- 250ml milk
- 2 tbsp melted butter, cooled
- a knob of butter, for frying
Step by step
Get ahead
Make the batter a few hours ahead, cover and chill.
- Sift the flour into a bowl with a pinch of salt and make a well in the centre. In another bowl, whisk the eggs with the sugar, milk and melted butter, to combine, then pour into the well. Using an electric hand whisk (or balloon whisk), whisk the liquid into the flour until you have a smooth batter.
- To cook the pancakes, heat a teaspoon or so of butter in a small frying pan until hot and foaming, a 16-18cm pan is ideal. Add 2-3 tablespoons of batter for each pancake, swirling it around the pan as you add it. The batter should make 10-12 pancakes in total.
- Cook each pancake for 1-1½ minutes, then flip over for a final minute on the other side. As the pancakes are ready, layer them between sheets of nonstick baking paper.
Tip
If you're making pancakes for a savoury dish simply omit the caster sugar.
