How to Make Traditional Pancakes

Traditional pancakes with a blueberry topping
Image by RitaE from Pixabay

Traditional pancakes which we all know from childhood are straightforward to do and not like the buttermilk pancakes which the good citizens of the USA go for. 

Serving size: 18-20 pancakes

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  • 200g plain flour
  • 3 eggs, beaten lightly with a fork
  • 600ml milk – full fat better then semi-skimmed
  • melted butter for frying
  • pinch of salt


  1. Sift the flour into a large bowl.
  2. Add a pinch of salt and mix into the flour.
  3. form a well in the flour and add the beaten egg. Using the whisk, mix in the flour and egg in small amounts until a smooth paste is formed.
  4. Add the milk in stages and whisk to keep a smooth paste forming.
  5. Heat a frying pan or skillet on a medium heat. Add the butter to melt and froth very slightly. Ensure the whole pan or skillet is coated.
  6. With a serving spoon or ladle, add batter to just cover the bottom surface of the pan. Adjust the pan angle by tilting it at various times so the batter mix spreads around the bottom.
  7. About a minute or two is enough for one side. Take a spatula and turn over and cook the other side. Don’t worry if it breaks up – they invariably do. 
  8. Try flipping the pancake over. Scrape the pancake off the ceiling if needs be. I then blame the cat (or dog).
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