Classic Pancakes

Love's Kitchen with Michele



1 large egg 

250g Milk

250g Flour (your choice)

Olive or coconut oil for cooking with.

This serves 2 people, double the quantities for more people.


Beat the egg into the milk and slowly whisk in the flour.

For thick fluffy pancakes use self-raising flour, other flours will give you a traditional thin pancake.   

Heat a non stick frying pan on a high heat and add a little oil.

Swirl the oil around the pan, when the pan is very hot, turn the heat down slightly and add a ladel of batter to the centre of the pan.   Cook one pancake at a time.   

Don't touch the pancake for a minute or so, watch for the edges to firm up and for the surface to produce air bubbles.  Then, you can turn it over using a spatula.

Cook the other side for about a minute, until it looks cooked and remove from the pan, keep warm until all the pancakes are ready (I use a clean tea towel to cover the plate for this).

Serve with whatever you like, I like blueberries, Greek yogurt and some local raw honey and occasionally add a bit of nut butter as well if I'm really hungry.  

Recipe Notes:

You can make these in advance, wrap them and pop them into the fridge, wrap in some foil and reheat in a warm oven for a few minutes.  Alternatively they freeze really well and can be reheated in the same way.

Sometimes I add a teaspoon of cinnamon to the mixture when I'm mixing it.


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