This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

How to make pancakes

You need JavaScript to view this clip.

This is the simple, straight-forward, everyday pancake recipe, great for sweet or savoury pancakes.

Unfortunately we are unable to add this recipe to your favourites, please try again later.



  1. Put the flour into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.

  2. Now add 1 tbsp vegetable oil and whisk thoroughly.

  3. Take a crêpe pan, or large frying pan, dip some kitchen roll in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for a minute.

  4. Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer.

  5. Cook the pancake for approximately 30-40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden-brown before turning over. Cook the other side for approx 30-40 seconds and transfer to a serving plate.

Recipe Tips

The pancakes can be eaten straight away, or frozen after cooling - stack and wrap them in twos.

You can use this batter to make sweet or savoury pancakes. For sweet pancakes you can add a desert spoon of caster sugar and the zest of an orange, this will give the pancakes a great flavour.
For savoury pancakes you can add some finely chopped herbs such as dill and parsley, or perhaps some grated Parmesan cheese.