Simple Pancake Batter for Light Breakfast Pancakes
Pancake batter is an everyday mix of flour, eggs, milk and a little fat. Resting the batter hydrates the flour and helps the pancakes cook evenly with soft centres and lightly golden edges.
Servings
Ingredients
- 200 g plain flour
- 1 tbsp caster sugar optional
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 2 eggs
- 300 ml milk
- 25 g unsalted butter melted, plus extra for the pan
Instructions
- Whisk the flour, sugar, baking powder and salt in a bowl.200 g plain flour, 1 tbsp caster sugar, 1 tsp baking powder, ¼ tsp fine sea salt
- Beat the eggs with the milk, then pour into the dry ingredients and whisk until only small lumps remain.2 eggs, 300 ml milk
- Whisk in the melted butter and rest the batter for 20 minutes.25 g unsalted butter
- Cook ladlefuls in a lightly buttered pan over medium heat until bubbles appear, then turn and cook the second side.
- Serve warm or cool on a rack if making ahead.
Nutrition per serving
Calories: 145kcal (7%) | Carbohydrates: 20g (7%) | Protein: 5g (10%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Sodium: 185mg (8%) | Fiber: 1g (4%) | Sugar: 3g (3%)
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