Pancakes

​These crepes – very thin, French-style pancakes – are perfect for eating with lemon juice, sugar and cream. 

1.5 hours
Prep Time
(15)
Pancakes

Ingredients

Method

  1. Sift the flour and salt into a bowl. Add the beaten egg, mixing to combine.
  2. Gradually beat in the milk until you have a smooth batter and chill for 1 hour. The batter will thicken on standing.
  3. Stir the batter and add a little water if necessary to bring it back to a pouring consistency.
  4. Heat a greased pancake pan or small frying pan and pour in just enough batter to cover the base of the pan. Cook until golden underneath.
  5. Release with a knife around the edge. Flip or turn and cook the other side. Stack the pancakes on a plate as you cook them.

Add your review

Ilah

It was good i think that I could off cooked some of them for a bit longer but it was still very good,.
Its a basic recipe don't take long just give it a go

Sally

Fantastic crepes

Tui

Amazing

Marie

Terrible recipe. Had to throw out. No raising agent.
Used Chelsea one instead.

Ruby

My experience was they were really flat. I used plain flour instead of standard grade but I was told it was the same. Just my experience, you're welcome to give it a go. I love Edmonds recipes!! Just this one disappointed

Alex

Great basic recipe, have used since childhood. Recommend doubling the recipe (especially if you use a large pan or making for a few people or just want to eat more pancakes), and I personally like to add extra milk to make the flour to milk ratio equal, I prefer the thinner consistency. Can't go wrong with these.

Indi

Love this when I was little and I still do

Mya312013 silvester

Not the crisp I was hoping for

ALEXANDER ANDREWS

the best pancakes

Luke

The best pancakes I've ever had in my life apart from my mums