Pancakes

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

1.5 hours

Prep Time

(10)

Keep my screen awake

Ingredients

1 cup Edmonds standard grade flour
⅛ tsp salt
1 egg, beaten
¾ cup Meadow Fresh milk
Water, to mix

Method

Sift the flour and salt into a bowl. Add the beaten egg, mixing to combine.
Gradually beat in the milk until you have a smooth batter and chill for 1 hour. The batter will thicken on standing.
Stir the batter and add a little water if necessary to bring it back to a pouring consistency.
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.
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

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

Diana

Always the go to recipe. Add anything you want but my favorite is golden syrup and lemon squeezed over the top and rolled up, yummy

Olive

So easy and tasty!

Pancakes

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