Easy American pancakes
Learn how to make extra-fluffy American pancakes with this classic recipe, using two raising agents. Best served warm and drenched in maple syrup
Classic crêpes
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Skip to ingredients
- 300ml semi-skimmed milk
- 100g plain flour
- 1 tbsp (optional) caster sugar
- 2 eggs
- 1 tbsp melted butterplus more for frying
- fresh fruit, hot chocolate sauce and whipped creamto serve (optional)
Nutrition: per serving
- kcal66
- fat2.7g
- saturates1.4g
- carbs7.5g
- sugars1.2g
- fibre0.3g
- protein2.8g
- salt0.09g
Method
step 1
Put the milk, flour, sugar, eggs, melted butter and a pinch of salt in a blender and whizz until smooth, and the consistency of single cream. Rest for 10-15 minutes.
step 2
Heat a small teaspoon of butter in a non-stick crêpe pan, or a 15cm frying pan, and brush around the base of the pan with a silicone spatula or piece of kitchen paper. Add a small ladle of the mixture to the pan, and tilt the pan to thinly coat the base. Cook for 1-2 minutes until the edges release from the side of the pan, then flip and cook for a further 1 minute until lightly brown. Repeat until you use all the batter, you should have about 12 crepes. Keep warm in a low oven while you cook the rest.
step 3
To serve, add the fruit, chocolate sauce and whipped cream, or serve with a squeeze of lemon juice and a sprinkling of sugar.
