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Description
Looking for a quick and easy pancake recipe that you can whip up in no time? Look no further than this BBC Pancake Recipe Easy! This recipe is perfect for those mornings when you want something delicious and satisfying but don't have a lot of time to spend in the kitchen. With just a few simple ingredients and a little bit of prep, you can have a stack of fluffy, golden pancakes on your plate in no time.
Prep Time
The prep time for this recipe is minimal – you can have everything ready to go in just a few minutes. You'll need to gather your ingredients, measure them out, and mix them together to form a smooth batter. Depending on how many pancakes you want to make, this should take no more than 10-15 minutes.
Cook Time
Cooking the pancakes is also quick and easy. You'll want to heat up a nonstick pan or griddle over medium-high heat until it's hot, and then ladle in your batter. Cook the pancakes for about 2-3 minutes on each side, or until they're golden brown and cooked through. This should take no more than 10-15 minutes depending on how many pancakes you're making.
Ingredients
- 135g plain flour - 1 tsp baking powder - ½ tsp salt - 2 tbsp caster sugar - 130ml milk - 1 large egg - 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Equipment
- Mixing bowl - Whisk - Measuring cups and spoons - Nonstick pan or griddle - Spatula
Method
1. In a mixing bowl, whisk together the flour, baking powder, salt, and caster sugar. 2. In a separate bowl or jug, whisk together the milk, egg, and melted butter or olive oil. 3. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. 4. Heat up a nonstick pan or griddle over medium-high heat until it's hot. 5. Ladle in the pancake batter, using about 1/4 cup for each pancake. 6. Cook the pancakes for about 2-3 minutes on each side, or until they're golden brown and cooked through. 7. Serve the pancakes hot with your favorite toppings, such as butter, syrup, or fresh fruit.
Notes
- You can double or triple this recipe to make more pancakes if you need to feed a crowd. - If you don't have caster sugar, you can use granulated sugar instead. - You can substitute the milk for a non-dairy alternative if you prefer.
Q: Can I make this recipe ahead of time? A: Yes, you can make the batter ahead of time and store it in the fridge until you're ready to cook the pancakes. Just give the batter a quick stir before using. Q: Can I freeze these pancakes? A: Yes, you can freeze the pancakes for up to 3 months. Just let them cool completely, then wrap them in plastic wrap or aluminum foil and store them in a freezer bag. Q: Can I use self-raising flour instead of plain flour and baking powder? A: Yes, you can use self-raising flour instead. Just omit the baking powder and salt from the recipe.
Recipe Tips
- Make sure your pan or griddle is hot before you add the batter. This will help the pancakes cook evenly and prevent sticking. - Don't overmix the batter – a few lumps are okay. Overmixing can make the pancakes tough. - If you want your pancakes to be extra fluffy, you can separate the egg and whisk the egg white until stiff peaks form. Then fold the egg white into the batter just before cooking.
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