Perfect Pancakes
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 12 pancakes; 2 each
- Preparation
- 10 minutes, plus 20 minutes resting
- Cooking
- 25–30 minutes
- Total time
- 55–60 minutes
Heat / oven settingHob: medium heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 150g | |
| 3 | |
| 450ml | |
| 1.5 tbsp for the pan | |
| 1.5, to serve | |
| 3 tsp total, to serve |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Mixing bowl and whisk
- Digital scales and measuring jug
- Non-stick frying pan
- Spatula
- Pastry brush
- Ladle
- Warm serving plate
- Extra baking tray or larger pan/dish if needed for six servings
Method
Make batter
Wash hands and clean the workstation. Put flour in a bowl, add eggs and a little milk, then whisk. Gradually add remaining milk until smooth. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Rest
Cover and refrigerate batter for 20 minutes. Prepare lemon wedges on a clean board.
Heat pan
Heat a non-stick frying pan over medium heat. Brush with a little oil. Keep the handle turned away from the worktop edge.
Cook
Pour in a thin layer of batter and tilt the pan. Cook for 1–2 minutes until the underside is golden and the top starts to set. Turn with a spatula and cook for about 1 minute until fully set.
Repeat
Transfer to a warm plate. Repeat with remaining batter, brushing the pan lightly as needed, to make about 12 pancakes.
Serve
Serve two pancakes per person with lemon and a measured sprinkle of sugar.
Portion for six
Makes 12 pancakes; 2 each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Flour supplies carbohydrate and eggs and milk provide protein. Lemon adds flavour without a large amount of sugar.
Practical skills
Whisking, making a batter, controlling pan temperature and turning pancakes.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
One recipe sheet covers the earlier “Pancakes” and “Perfect Pancakes” titles.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.