Makes about 8 pancakes


100g plain flour

1 egg

300 ml milk

30g butter, melted plus more for cooking


  1. Pour flour into mixing bowl
  2. Break in egg
  3. Gradually whisk in milk: keep whisking flour, egg and milk together until you have a smooth thin batter
  4. Just before you’re ready to cook, add melted butter to the batter
  5. Heat non-stick frying pan and add just enough butter to coat pan thinly
  6. Pour 2-3 tablespoons of batter into pan; swirl around quickly so that it covers the surface
  7. Cook until underside is done – this should only take a minute or so. Check by lifting up edge with non-stick spatula
  8. Either toss the pancake or turn over with large non-stick spatula and cook other side – for about 30 secs
  9. Put pancake on warmed plate and repeat steps 6 to 8 until the batter is used up


  1. The batter can be made ahead and kept in fridge until you’re ready to cook
  2. Serve with sugar and lemon; maple syrup; berries; Nutella – or whatever you like. You could also try them with cheese and ham
  3. Don’t worry if the first pancake is a bit of a disaster. This often seems to happen

Don’t forget to check out the rest of our cooking pages for lots more recipes and some essential cooking knowhow:

Enjoy cooking