From Pasta to Pancakes
Claire Peters

I get so excited and love the whole experience of making pancakes. It’s high time we made more of them! They are ideal for breakfast – quick to make and guaranteed to give you lots of energy for the day ahead. Make a good batter, leave it to rest, make sure you use a good non-stick frying pan with lots of delicious fillings ready and then offer some to your housemates, if you’re feeling generous.


Quantity Ingredient
200g plain flour
2 large eggs
600ml milk
1/2 tablespoon sugar, for sweet pancakes
1/2 teaspoon salt, for savoury pancakes
100g butter


  1. Sieve the plain flour in a large mixing bowl and make a well in the centre of the flour. Break the eggs into the well then add the milk.
  2. Whisk well, making sure there are no lumps.
  3. Add 1/2 teaspoon of salt if you’re making savoury pancakes or 1/2 tablespoon of sugar if you’re making sweet pancakes. If you want your batter to make both types, just leave any salt or sugar out of it completely.
  4. Melt 50 g butter in a non-stick frying pan over a medium heat. Add a ladleful of batter.
  5. Swirl the batter to the edges of the pan and then return it to the heat for 1 minute to cook.
  6. Flip the pancake over and then cook for 1 minute more.
  7. Tip onto a plate and add the filling of your choice. Repeat with the rest of the pancake batter. If you’re making a lot keep them separated by sheets of greaseproof paper and keep warm in the oven at its lowest setting.

Optional extras:

  • If you’re making a batch of savoury pancakes, add some chopped herbs to the batter to brighten it up.

Serving suggestions:

  • Fill with a whole variety of fillings, such as ham and cheese, cheese and mushrooms, lemon and sugar, chocolate and banana, banana and ice cream…


  • You can make the batter and keep it covered in the fridge for 2 days, but it’s best used on the same day.
student cooking
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