Easy pancake recipe

This is an easy pancake recipe which can be made in advance and kept in the fridge for a couple of days so you can whip up pancakes even on mornings when you are short on time. We use spelt flour which has more nutrients than plain flour but you can use any flour you have on hand.

Prep time

30 mins

Cook time

3 mins

Serves

Difficulty

Easy

1 tablespoon baking powder
Pinch of salt (optional)
2 medium free-range eggs
30g butter, melted
300ml full-fat or semi-skim milk
225 g spelt flour
Spray oil or butter, for cooking

Put all the ingredients in a bowl and whisk together. Pour into a jug and leave to stand for 30 minutes in the fridge.
Spray a 30cm frying pan with oil and place over a medium heat. When hot add about 2 tablespoons of batter to the pan. Cook for about 1 minute on each side, when the top of the pancake starts to bubble, turn it over with a palette knife.
Keep warm in a low oven until ready to serve.

Have you tried?

Our yummy Mini Veg Frittatas are a protein-packed finger food for little foodies. Made with three different types of veg – including spinach and leeks – and baked with free-range British eggs, creamy Ricotta and tasty Cheddar cheese, they’re really scrummy. The fluffy soft texture is perfect for curious mouths to explore, and they’re just the right size for little hands to hold. Our Mini Veg Frittatas can be eaten hot or cold, making them a nutritious on-the-go snack or savoury lunchbox filler.

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