- Sift the flour and sugar into a bowl and make a well in the centre. Add the melted butter, the egg and half the milk. Mix together, then slowly stir in the remaining milk to make a smooth, thick batter.
- Heat a large frying pan until hot. Brush lightly with ½ tsp oil. Spoon 2 tbsp batter on top of each other in the pan to form each pancake (about 8cm wide). Cook in batches of 3 over a medium heat for 1-1½ mins on one side, until small bubbles appear on the surface. Flip and cook for 1 min on the other side until golden, puffed up and crisp on the outside.
- Transfer to a wire rack and cover to keep warm while you make the remaining pancakes. Repeat step 2, oiling the pan each time, until you have made 12 pancakes. Serve warm or cold, with butter and jam if you like.
Tip: For a fruity twist, add 100g fresh blueberries and the grated zest of 1 lemon to the batter.
To store leftover pancakes, or to make in advance, stack the cooled pancakes between layers of baking paper or and leave to cool completely. Wrap and store in the fridge for up to 3 days. You can reheat them by popping them in a toaster or under the grill for a few seconds to warm them through.
Freezing and defrosting guidelines
To freeze pancakes, after cooling, stack them between layers of baking paper and place in a freezer bag or wrap in foil, and freeze for up to 3 months. Defrost in the wrappings and reheat as above. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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