Pancake batter
Nutrition per serving
A foolproof basic pancake batter: thin, supple and lump-free, ready for sweet or savoury pancakes. Four ingredients and a little rest, and that is the whole secret.
Preparation: 10 min | Cooking: 20 min | Servings: 6 | Difficulty: Easy
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 226 kcal · 10 g protein · 32 g carbohydrate · 6 g fat
Ingredients
- 250 g plain flour
- 500 ml milk
- 3 eggs
- 1 tbsp oil
- 1 pinch of salt
Method
- Mix the flour, eggs and salt.
- Gradually whisk in the milk to avoid lumps, then add the oil.
- Leave the batter to rest for 30 minutes.
- Cook each pancake for 1 to 2 minutes per side in a hot, lightly oiled frying pan.
Nutritional benefits
A simple, low-fat basic batter: the fillings make all the difference. Filled with fruit or a little dark chocolate, pancakes remain a reasonable, flexible dessert.
Variations and substitutions
- With wholemeal or buckwheat flour (galettes).
- With plant-based milk.
- Flavoured with vanilla or orange blossom water.
- Savoury version (no sugar).
Storage and making ahead
Cooked pancakes keep for 2 days wrapped in cling film and can be frozen; raw batter keeps for 24 hours in the fridge.
💡 Good to know
Resting the batter relaxes the gluten: the pancakes are then more supple and easier to spread.
Read also
Discover more vegetarian recipes · recipes for children.
The foods in this recipe: flour · milk · eggs · oil · salt.
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