Classic Pancakes
By Tate & Lyle Sugars
Published on 12 January 2015
Get involved with the fun of Pancake Day with this timeless recipe, with extra breakfast smiles courtesy of Lyle’s Golden SyrupTime and servings
25 minsTotal time
5 minsPrep time
20 minsCooking time
Ingredients
- 275 ml of full fat milk
- 2 eggs
- 115 g of plain flour
- 1 tbsp of vegetable oil
- 25 g of butter, for frying
- 1 spoon of 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.