• 150g plain flour
  • 25g caster sugar, plus extra to serve
  • 2 medium eggs
  • 350ml semi-skimmed milk
  • 25g butter, melted
  • ½ tsp vanilla extract
  • 1 tsp sunflower oil, for frying
  • 2 lemons, cut into wedges, to serve


  1. 1

    Sieve the flour into a bowl and stir in the sugar. Add one egg and an egg yolk (reserving the egg white for another recipe) and milk to the jug and whisk. Make a well in the flour and whisk in the milk and egg mixture to form a smooth batter. Stir in the butter and vanilla extract. Set aside to rest for 10 minutes.

  2. 2

    Smear the oil in a 20cm non-stick frying pan and put over a medium heat until hot. Pour in enough batter to cover the base. Cook for 1 minute, then flip and cook the other side for 30 seconds until cooked through.

  3. 3

    Transfer to a warm plate and repeat until you have 8-10 pancakes. Serve with caster sugar and a drizzle of lemon juice.

Nutritional Details

Each serving provides
  • Energy 682kj 163kcal 8%
  • Fat 5.3g 8%
  • Saturates 2.5g 13%
  • Sugars 9.7g 11%
  • Salt 0.08g 1%

% of the Reference Intakes

Typical values per 100g: Energy 934kj/223kcal

Each serving provides

24.0g carbohydrate 0.4g fibre 4.6g protein

Also in these Scrapbooks

Back to top