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Perfect Pancakes

Serves: 6Course: BreakfastType: PancakesMachine: Food processor, blender, hand blender or mixerTotal time (min.): 20Complexity (1 to 3): 1
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Top these light and fluffy pancakes with fruit and syrup, chocolate spread, ice cream, or classic lemon and sugar.



​​​​​​​Plain flour - 100g/4oz
Pinch of salt
Egg - 1
Milk - 300ml/ half a pint
Vegetable oil - 1tbsp


  1. Place the flour and salt into the mixer bowl with splash guard. Add the egg and a quarter of the milk. Using the whisk on speed 1, mix until smooth. Gradually whisk in the remaining milk to make a smooth batter.
  2. Pour into a jug and leave to stand for 3 minutes.
  3. Heat the minimum of oil in an omelette pan (6 inch), pour in just enough batter to cover the base of the pan.
  4. Cook over a moderately high heat for about a minute, then toss or turn to cook the other side for another 30 seconds.
  5. Transfer to a plate and repeat with the remaining batter to make 8 pancakes, stacking with grease proof sheet in-between.
  6. Serve sprinkled with lemon and sugar or jam.