Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Classic Pancakes

Classic Pancakes

Brought to you by: Tate & Lyle Sugars
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Get involved with the fun of Pancake Day with this timeless recipe, with extra breakfast smiles courtesy of Lyle’s Golden Syrup
Share recipe

Ingredients

  • 275ml full fat milk
  • 2 eggs
  • 115g plain flour
  • 1 tbsp vegetable oil
  • 25g butter, for frying
  • 1 spoon Lyle's golden syrup, per pancake
  • 2 lemon, cut into wedges to serve

Method

Step 1

Put the flour in a mixing bowl and make a well in the centre – then pour the milk, eggs and oil in a jug and lightly beat together. Gradually add it to the well, whisking all the while, and drawing in the flour slowly until you have a smooth batter. Pour back into the jug.

Step 2

Cook the pancakes with a non-stick 18cm (7”) pan. Pop it on a medium-high heat until it produces a slight haze. Melt in a little butter then pour in about 2 tablespoons of batter, evenly coating the pan.

Step 3

Fry for about 20-30 seconds – you want the liquid batter to set, giving a golden brown pancake. Loosen the edges, then give the pan a little shake. Now flip the pancake, and cook for a further 20 seconds.

Step 4

Fold the pancakes loosely onto a plate, drizzle with Lyle’s Golden Syrup. For a spot of extra zest, serve with lemon wedges.

Shop the ingredients

You might like

    The reviews are in: