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The best pancakes

The best pancakes

Martha Collison's tried and tested recipe works every time. Commit the 1-2-3 method to memory and you’ll never be far away from a hot, fresh pancake.

3.5 out of 5 stars(3) Rate this recipe
  • Makes8
  • CourseBreakfast
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g plain flour
  • 2 Waitrose British Blacktail Free Range Medium Eggs
  • 300ml semi skimmed milk
  • 1 tsp caster or granulated sugar
  • 30g butter, to fry

For the lemon sugar

  • 75g caster or granulated sugar
  • 2 unwaxed lemons, zest of 1, juice of both (or in wedges, for squeezing)


  1. To make the basic batter, whisk together the flour, eggs and about 50ml milk in a large bowl until smooth, then gradually add the remaining milk to make a runny batter. Add the sugar and a pinch of salt and whisk again.

  2. Cover the bowl and leave the batter to rest in the fridge for at least 30 minutes (or up to 24 hours). This allows the flour to hydrate, which thickens the batter, resulting in pancakes that are less likely to tear

  3. Make the lemon sugar by rubbing together the sugar and lemon zest with your fingertips, then seal in a small jar. Store at room temperature for up to a month.

  4. Preheat the oven to 150ºC, gas mark 2 to keep the pancakes warm later. Heat a nonstick frying or crepe pan (approx 24cm diameter) over a medium heat, then test the pan by drizzling in a small amount of batter. It should take around 1 minute to brown on the bottom. If it browns too quickly, lower the temperature slightly, and do the opposite if it cooks too slowly and becomes rubbery

  5. When the pan is at the right temperature, throw in a small knob of butter, let it melt and swirl around the pan, then pour in a ladle of batter. Swirl the pan to coat the bottom, then allow the pancake to cook for 1 minute, or until the top feels dry and the bottom has browned. Using a spatula or fish slice, tease the edges from the pan, flip the pancake, then cook for 1 minute more.

  6. Keep the cooked pancakes warm in the oven, covered loosely with baking parchment, while you fry the rest, using a knob of butter each time. Serve with a sprinkle of lemon sugar and plenty of lemon juice, in a jug or squeezed from lemon wedges.

Cook’s tip

The first pancake
It’s true what they say – the first pancake is always the worst! Your frying pan will be getting up to temperature and the first pancake helps ‘season’ the pan and creates the right surface for the rest. Gobble it up in the kitchen as a chef’s perk.

Lemon sugar
You can flavour the lemon sugar with all types of citrus zest – lime, grapefruit or orange. Leftovers keep well and can be used in other bakes. Use it to top a shortbread, or to frost the rim of cocktail glasses.

Crepe pan
The right frying pan is key to pancake success. I make a lot of pancakes, so have invested in a 24cm Le Creuset Toughened Nonstick Crêpe Pan that never lets me down. For a more budget-friendly option, go for a John Lewis Anyday Aluminium Nonstick Crepe Pan.


Typical values per item when made using specific products in recipe


1,280kJ/ 305kcals



Saturated Fat












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