• 150 g plain flour
  • 25 g Fairtrade caster sugar, plus extra to serve
  • Pinch of salt
  • 1 medium free-range egg, plus 1 medium yolk
  • 350 ml semi-skimmed milk
  • 25 g unsalted butter, melted
  • 0.5 tsp vanilla extract
  • A little sunflower oil, for frying
  • Juice of 1 lemon, to serve


  1. 1

    Sift the flour into a large bowl, then stir in the sugar and salt.

  2. 2

    Whisk the egg, egg yolk and milk together in a jug. Make a well in the centre of the flour, then gradually beat the milk mixture into it with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream. Stir in the melted butter and vanilla extract.

  3. 3

    Brush a 20cm non-stick frying pan with a little sunflower oil and place over a medium heat. When the pan is hot, pour in enough batter to coat the base of the pan evenly in a thin layer. Cook for about 1 minute, until light golden. Using a spatula, flip the pancake over and cook on the other side for a further 30 seconds, until golden. Set aside and keep warm, then repeat with the remaining batter, using a little more oil if necessary, until all the mixture is used up. You should have about 12 pancakes.

  4. 4

    Serve the pancakes warm, sprinkled with sugar and lemon juice.

Nutritional Details

Each serving provides
  • Energy 754kj 180kcal 9%
  • Fat 6.1g 9%
  • Saturates 3.0g 15%
  • Sugars 3.0g 3%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 724kj/173kcal

Each serving provides

24.0g carbohydrate 1.1g fibre 6.7g protein

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