• 150 g plain flour
  • 25 g Fairtrade caster sugar
  • 2 medium British free-range eggs
  • 350 ml semi-skimmed milk
  • 25 g butter, melted
  • 0.5 tsp Madagascan vanilla extract
  • 1 tsp sunflower oil, for frying
  • Extra caster sugar, to serve
  • Lemon juice or wedges, to serve


  1. 1

    Sieve the flour into a bowl; stir in the sugar. Separate one egg and put the yolk in a jug (save the egg white for another recipe). Add the other whole egg and milk to the jug and whisk. Make a well in the flour and whisk in the milk and egg mixture to form a smooth batter. Stir in the butter and vanilla. Set aside to rest for 10 minutes.

  2. 2

    Smear the oil in a 20cm non-stick frying pan and put over a medium heat until hot. Pour in enough batter to cover the base. Cook for 1 minute; flip and cook the other side for 30 seconds until cooked through.

  3. 3

    Transfer to a warm plate and repeat until you have 8-10 pancakes. Serve with caster sugar and a drizzle of lemon juice.

Nutritional Details

Each serving provides
  • Energy 578kj 138kcal 7%
  • Fat 5.3g 8%
  • Saturates 2.5g 13%
  • Sugars 5.3g 6%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 741kj/177kcal

Each serving provides

18.0g carbohydrate 0.8g fibre 4.3g protein

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