Pancakes
Golden, fluffy pancakes are the kind of simple pleasure that turns an ordinary morning into something special. Their tender crumb gives way to a delicate sweetness, while a buttery finish lingers just long enough to keep you reaching for another. The secret to their airy texture lies in whipped egg whites, folded in gently to create a cloud-like lift that sets them apart from the ordinary. Served warm with fresh berries and a dusting of sugar, they’re the perfect balance of comfort and elegance—easy to make yet impossible to resist.
Ingredients
- Flour100g
- Eggs2 large
- Milk300ml
- Sunflower Oil1 tbls
- Sugarto serve
- Raspberriesto serve
- Blueberriesto serve
Nutrition
Directions
- 1
Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
- 2
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- 3
Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
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