Recipes for pancakes

These are in metric measurements, but you may need to look up a few of the ingredients in your dictionary (or p8 in your magazine).

American Fluffy Pancakes from

Makes: 12 pancakes


  • • 150g plain flour
  • • 1/2 teaspoon salt (2.5g)
  • • 1 tablespoon baking powder (15g)
  • • 1 teaspoon caster sugar (5g)
  • • 225ml milk
  • • 1 egg
  • • 1 knob of butter, melted
  • • butter or oil for frying


  1. Sift together the flour, salt, baking powder and sugar. Make a well in the centre. Pour in the milk, then add the egg and melted butter. Beat well till the pancake batter is smooth.
  2. Heat a frying pan over medium heat. Lightly grease with butter or vegetable oil. To test to see if the pan is hot enough, flick a bit of water on the pan. If it sizzles, it is ready. Ladle the pancake batter into the pan.
  3. Cook each pancake till bubbles appear on the surface and the edges have gone slightly dry. Flip each pancake and cook for a minute or two on the reverse side, till golden brown.
  4. Serve hot with your favourite toppings, such as maple syrup and fresh berries. Enjoy!

Scotch Pancakes from

Makes ~ 6 pancakes


  • • 50g caster sugar
  • • 100g flour (plain or self-raising)
  • • 1 egg
  • • splash of milk


  1. Add the flour and sugar to the bowl (for best results, use sieve).
  2. Add egg and mix into sugar and flour using a whisk. You will now have a floury, dry, lumpy mixture.
  3. Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistency as double cream, so you will not need a lot of milk.
  4. Moisten a paper towel with vegetable oil and then use this to grease a thick based frying pan (the thick base is very important). Then heat the frying pan. When the frying pan is hot, ladle in some of the batter
  5. As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease using paper towel if necessary

American Pancakes

British Pancakes from BBC

Makes 12 pancakes


  • • 100g plain flour
  • • 2 large eggs
  • • 300ml milk
  • • 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • • lemon wedges, to serve (optional)
  • • caster sugar, to serve (optional)


  1. Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
  2. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  3. Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.