Easy pancakes

Frequently asked questions

What is the best pan to make these pancakes?

For crêpes, you can use a non-stick frying pan, if you have one with sloped sides, that's good for sliding them out once cooked. A seasoned cast iron pan will work well for both American style and crêpes. Avoid stainless steel frying pans, as if you are not familiar cooking in them, the risk of sticking is quite high.

What should I do if the batter seems too thin/runny?

This classic pancake batter is supposed to be thin, like the consistency of single cream. However, if you’re looking for a slightly thicker crêpe batter then try our classic crêpes. For a much thicker and fluffy consistency, make our American pancakes recipe.

How much batter should I use per pancake?

For crêpes, use a ladle and pour enough into the pan, swirling it so that it just coats the bottom, if you are using a large pan, you can double the recipe. To make 12 crêpes as above, you will want to use a 18cm frying pan, measured over the base. For American-style use 2-3 tbsp of batter per pancake.

My pancakes are not cooking in the middle

You may be using too much batter for each pancake. Aim for a thin layer on the bottom of the pan to ensure it cooks evenly.

My batter is quite lumpy, how can I make it smoother?

Prevent lumps forming by slowly whisking the liquid into the flour. If you do get some lumps, whizz it in a food processor.