Buttery pancakes

Looking to make perfect pancakes?

Cecilia Tupac has shared her recipe for perfect pancakes. We'll be trying them out this evening. Will you?

Ingredients

130g plain flour

15g sugar

2 tablespoons butter

2 free range eggs

365ml milk

Method

Add eggs to a bowl, then add the sugar and whisk together by hand, until blended
Once you have the blended texture, add the milk and continue to whisk
Sieve the flour to remove clumps and improve consistency
Whisk again until all ingredients are combined
(If short on time you can use a blender to speed things up)
Finally, add the melted butter to the bowl
Mix together one final time and the mixture is ready
In a hot pan add a knob of butter (or use coconut oil or olive oil for a healthier option)
Spread the butter around the pan
Once hot, add a ladleful of the crepe mixture
Use less if you want a thinner pancake, and a larger ladleful for a thicker pancake
Traditional french crepes are on the thinner side
Cook each side for around 1.5 - 2mins on one side
When you start to see the bubbles appearing, it's time to flip on to the other side for a further 1.5 - 2 minutes
You're crepes are ready to add your toppings

If you like this recipe, check out Cecilia's American-style pancakes too.

Here in the UK we're used to the thin crepe-style pancake, although the thicker American-style pancake is becoming increasingly popular.

The difference between the two types is raising agent. That and the lack of a flip! Traditional British pancakes are intentionally thin and don't use anything to make them rise.

Here's our foolproof recipe to make the most thin, tasty and positively flippable pancakes from Mark Little, Head Chef at Blandy's restaurant at Inglewood in Berkshire.

Perfect pancake recipe