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Perfect Pancakes

A foolproof recipe for creating delicate, lace-like, golden pancakes that are crispy around the edges and tender in the center.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: European
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Basic Batter
  • 100 g plain flour
  • 2 large eggs
  • 300 ml semi-skimmed milk
  • 1 tablespoon sunflower oil or vegetable oil plus extra for frying
  • 1 pinch salt
Optional Enhancements
  • 1 teaspoon vanilla extract for sweet pancakes
  • 1 tablespoon sugar for slightly sweet pancakes

Method
 

Preparation
  1. Place 100g of plain flour and a pinch of salt into a large mixing bowl. Create a well in the center of the flour.
  2. Crack both eggs into the well, then pour in about 50ml of the milk and the tablespoon of sunflower oil.
  3. Whisk from the center, gradually incorporating the flour into the mixture until smooth.
  4. Continue whisking, adding more milk gradually, until you achieve a thick, lump-free paste.
  5. Thin the batter with a splash of milk until it reaches a consistency similar to slightly thick single cream.
Cooking
  1. Heat a pancake pan over moderate heat. Wipe the pan with oiled kitchen paper.
  2. Ladle batter into the pan and swirl to create a thin, even layer.
  3. Cook for about 30 seconds until the edges are golden, then flip using a palette knife.
  4. Cook the other side for another 30 seconds until golden.
  5. Continue cooking the remaining batter, serving each pancake as cooked.

Notes

Ensure to maintain proper batter consistency and pan temperature for perfect results. Batter can be made ahead of time and stored in the refrigerator.