Traditional Pancakes


  • 250g/4oz Cream Plain Flour
  • Pinch of Salt
  • 2 Egg
  • 600ml/ 1pt Milk
  • Oil for frying



  1. Sieve flour and salt into a bowl.
  2. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter. I use a handle held mixer to mix the batter and I sieve once I am finished to make sure there are no lumps left.
  3. Pour batter into a jug and allow to stand for about 30 minutes. (Personally, I like to make it the night before and store it in the fridge).
  4. Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
  5. Fry until golden brown. Turn and fry the other side until brown also.
  6. Stack pancakes on a large plate, as they are cooked.


Serving Suggestions

  • Dust with Shamrock Golden Caster Sugar, add a squeeze of lemon juice, roll up and serve
  • Drizzle with Honey or Maple Syrup
  • Fresh fruit served with natural yoghurt or whipped cream
  • Stewed apples, flavoured with cinnamon and a dollop of fresh cream
  • Or if you are strange like me you could have yours with chef brown sauce – don’t judge till you have tried it, it’s amazing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s