Put 100g plain flour, 2 large eggs, 300ml milk, 1 pancake batter without egg sunflower or vegetable 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. 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.

Serve with lemon wedges and caster 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. RECIPE TIPSVIDEOImprove your pancake skills: How to make pancakes video. VIDEOImprove your pancake skills: How to flip a pancake video. Try these savoury pancake ideas from our sister title olivemagazine. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

This article is about the food. For the Irish style bread, see Soda bread. For the Jack Johnson song, see In Between Dreams. For the album by the Darkness, see Hot Cakes. The pancake’s shape and structure varies worldwide. In the United Kingdom, pancakes are often unleavened and resemble a crêpe. Commercially prepared pancake mixes are available in some countries.