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Easy Pancakes
Easy Pancakes | Recipe
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Easy Pancakes | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
Sieve together the flour and salt in a large mixing bowl and whisk to make sure everything is well combined.
2
Measure out the milk and water into a mixing jug.
3
Make a well in the flour and crack the eggs in, one at a time. Gradually whisk in the flour from around the edges, then slowly pour in the milk/water mixture and continue to whisk until everything is combined. Some lumps are fine! The consistency will be quite thin.
4
Melt the butter in the frying pan you are going to use to make the pancakes, then pour it carefully into the pancake batter. Stir through and leave the batter to stand for 10 minutes.
5
Reheat the pancake pan over a high heat so it’s really hot, then reduce the heat to medium. Add a little butter if the pan seems dry. Using a ladle, add one big spoonful of batter to the hot pan and immediately swirl the batter around by tilting the pan from one side to the other. You are trying to evenly coat the base of the pan – add a little more batter if you have big holes.
6
After 30 seconds or so, check if the underside of the pancake is golden brown by lifting the edge with a spatula. Flip the pancake and fry the other side for another 30 seconds.
7
When each pancake is ready, either keep them warm on a plate covered with foil in a low oven, or just eat as you go.
8
Right before eating, sprinkle each pancake with lemon juice and a little castor sugar, top with a generous pinch of Sweet Allrounder, and roll or fold up as desired.
9
Repeat the process until you have used all the batter up.
Tip: Turn your kitchen into a pancake station – with batter, butter, two pans going, and all the toppings laid out ready to go!

Nutritional information: (Per person)

Calories
302 kcal

Carbohydrates
35 g

Protein
12 g

Fat
13 g

Method
1
Sieve together the flour and salt in a large mixing bowl and whisk to make sure everything is well combined.
2
Measure out the milk and water into a mixing jug.
3
Make a well in the flour and crack the eggs in, one at a time. Gradually whisk in the flour from around the edges, then slowly pour in the milk/water mixture and continue to whisk until everything is combined. Some lumps are fine! The consistency will be quite thin.
4
Melt the butter in the frying pan you are going to use to make the pancakes, then pour it carefully into the pancake batter. Stir through and leave the batter to stand for 10 minutes.
5
Reheat the pancake pan over a high heat so it’s really hot, then reduce the heat to medium. Add a little butter if the pan seems dry. Using a ladle, add one big spoonful of batter to the hot pan and immediately swirl the batter around by tilting the pan from one side to the other. You are trying to evenly coat the base of the pan – add a little more batter if you have big holes.
6
After 30 seconds or so, check if the underside of the pancake is golden brown by lifting the edge with a spatula. Flip the pancake and fry the other side for another 30 seconds.
7
When each pancake is ready, either keep them warm on a plate covered with foil in a low oven, or just eat as you go.
8
Right before eating, sprinkle each pancake with lemon juice and a little castor sugar, top with a generous pinch of Sweet Allrounder, and roll or fold up as desired.
9
Repeat the process until you have used all the batter up.
Tip: Turn your kitchen into a pancake station – with batter, butter, two pans going, and all the toppings laid out ready to go!

Nutritional information: (Per person)

Calories
302 kcal

Carbohydrates
35 g

Protein
12 g

Fat
13 g

Easy pancakes with lemon and sugar

These are the classic British pancakes we all love to make on Pancake Day! Thick American-style pancakes certainly have their place in our repertoire, but sometimes only the original will do. These easy pancakes remind us of the Pancake Day of our childhood, trying to flip the pancake without dropping it, then smothering it in lemon and sugar. A nostalgic classic that tastes as good today as it did back then.

 

More pancake recipes

We have an entire collection of pancake recipes if you are feeling more adventurous. Why not try these delicious blueberry pancakes drenched in maple syrup, or perhaps chocolate-stuffed pancakes? Make them in a heart-shaped cookie cutter for your love this Valentine’s Day!

Ingredients

Persons

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