Standard Pancake Recipe


  • 100 g (4 oz) plain flour
  • pinch of salt
  • 1 size 3 free-range egg, lightly beaten
  • 300 mls (½ pint) milk or water


Sift the flour and salt together, and mix with the egg and liquid in a blender or food processor. Or mix by hand: put the dry ingredients in a bowl, make a well in the centre, and add the egg and half the liquid. Gradually draw in and beat the flour into the liquid until you have a thick, smooth batter. Then stir in the remaining liquid, and beat until smooth.

If it is more convenient to do so, you can let the batter stand for an hour or so, or even keep it refrigerated for twenty-four hours. It will thicken eventually and can be thinned down, if you wish, with a little fizzy water. Adding extra eggs to the mixture makes for a tougher batter, in my view.

If I am making pancakes for a sweet filling, I will probably use milk, which can be skimmed, semi-skimmed or whole milk. Water is what I usually use for savoury pan-cakes, occasionally with the addition of beer or cider. Batter for coating fritters is made in the same way, but you use exactly half the quantity of liquid as for pancake batter.