Breakfast for 12
Plain Pancakes
These thin pancakes blend flour, eggs, and milk into a smooth batter cooked in a lightly oiled skillet.
$0.10per serving $
30 minstart to table
12servings
Ingredients
- 100 g plain flour
- 2 large eggs
- 300 ml milk
- 1 tbsp sunflower or vegetable oil plus a little extra for frying (optional)
- lemon wedges to serve (optional)
- caster sugar to serve (optional)
Steps
- Whisk the flour and eggs with half the milk in a large bowl until smooth.
- Gradually whisk in the remaining milk and 1 tablespoon oil.
- Rest the batter for 10 minutes while heating a large skillet over medium heat.
- Lightly oil the skillet and pour in enough batter to coat the bottom.
- Cook each pancake for 1 to 2 minutes per side, until lightly golden and the eggs are fully set.
- Repeat with the remaining batter, adding a little oil between pancakes as needed.
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