Classic pancakes

  • Prep: 20m
  • Cook: 10m
  • Serves: 4

You can't go wrong with this tried and tested classic recipe. Choose organic eggs, flour and milk for a flipping delicious pancake. Simply dust with sugar and a good squeeze of lemon and you're all set.


  1. Get your pan (preferably a non-stick one) on the heat. Pop it over a medium heat to warm while you mix up your batter.
  2. Mix flour, sugar, baking powder and salt in a medium bowl. Add the milk and eggs. Melt 2 tbsp of butter in your warming pan. Drizzle into the bowl. Whip up the ingredients until smooth.
  3. If you have a nice little pouring jug, tip the batter (or as much as you can) into the jug - this is the least messy way of transferring the batter to the pan!
  4. For each pancake, drizzle about 50ml (about 4 tbsp) batter into the centre of the pan. Immediately rotate the pan until a thin film covers the entire base, right up the edges. Cook until light brown. Run a wide spatula around the edge to loosen; turn and cook the other side until light brown. Or, get some fancy flipping action going.
  5. Repeat until all the batter is used up. Butter, sugar and lemon drizzle the pancakes and fold in quarters as you go along – this will keep them warm and means they'll be ready to serve once you're done.


All to be sourced organic where possible

  • 210g plain white flour
  • 1 tbsp caster sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 450ml milk
  • 2 tbsp butter, plus extra for serving
  • 2 large eggs
  • To serve:
  • Butter
  • Caster sugar
  • Fresh or bottled lemon juice

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