No weighing or measuring. This is a foolproof trick for perfect pancakes that's going to change your flipping life...

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Image: The pancake recipe you'll NEVER forget!

Via: Homemade

Pancake Day is fast approaching: cue the annual scramble for that basic batter recipe. Argh! But we've found one that is ludicrously easy and means you never need to pick up a cookbook again. 


What you need


1 x 400g can (empty and washed out with a brush)

1 mixing bowl 



½ can plain flour

1 egg, beaten

1 can full of milk

Oil to grease the pan


How it's done

1.  Fill ½ the can with plain flour and tip it into your bowl. Add the egg.

2.  Fill the can with milk and pour into the bowl. Whisk for a minute.

3.  Brush a frying pan with a little oil and place on a medium heat. When the pan is hot, pour in enough batter to coat the base of the pan evenly in a thin layer. 

4.  Cook for a minute until golden brown, then flip and cook the other side. 

5.  Keep going until you've used up all your batter, then eat with your favourite topping... 

This recipe makes 6 medium pancakes (or, more realistically, 4 large)


And there you have it: your first ever batch of 'cancakes'... ta dah!

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Easy pancake recipe

Via: Homemade

Always use a ring-pull tin can, cleaned with a washing-up brush. Never store food in an opened tin can. This method is not suitable for children.


Perfect those pancakes: top tips

  •   For lighter pancakes, let your batter rest in the fridge for at least 20 minutes before cooking.
  •   Sprinkle a few drops of water on your pan first to check it's hot enough: if they sizzle, it’s ready.
  •   Stack your pancakes with sheets of greaseproof paper between them to stop them sticking together.
  •   Make your own salted caramel sauce – it only takes 15 minutes and is scandalously scrumptious.
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Quick salted caramel sauce

Via: Maja Smend


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