This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 200 g plain flour
- 2 tbsp sugar
- 2 tsp baking powder
- Pinch of salt
- 300 ml milk
- 1 egg
- 2 tbsp melted butter or oil
- 1 tsp vanilla, optional
Method
- Whisk flour, sugar, baking powder and salt.
- Whisk milk, egg and melted butter separately.
- Fold wet ingredients into dry just until combined; a few lumps are fine.
- Cook small ladlefuls in a lightly greased pan over medium heat.
- Flip when bubbles appear and the edges look set.
Useful tip: Do not overmix. A short 5-minute rest produces lighter pancakes.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.