Last Updated: 18 Nov 06
Copyright 2006 by Stephen Vermeulen


This makes about four servings.
  • 360g Milk (or 360ml if you are measuring by volume)
  • 240g Flour (all purpose white flour is fine)
  • 28g White sugar
  • 45g Melted butter or vegetable oil
  • 2 large eggs (about 60g each)
  • 12g Baking powder
  • 6g Salt


Dump the lot into a mixing bowl (I use the Kitchen Aid 4 litre bowl) and then mix until a smooth batter is formed, this batter will be somewhat thicker than that for crepes or Yorkshire Puddings. I generally add the melted butter last, pouring slowly into the mixture as it is being mixed, this way the hot butter does not activate the baking powder right away.

To make thicker pancakes reduce the liquids a bit and add a few more grams of baking powder.


Cook in a large skillet (a well seasoned cast iron skillet works well) at about medium (the same temperature you would use for crepes, which is not as hot as you would fry eggs with) for roughly 2 minutes per side.

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