COOKIES on the DR. OETKER website

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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Easy Pancakes

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This tasty recipe will have you whipping up pancakes in no time, and gives some tasty inspiration for fillings too!

about 8 servings

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Easy Pancakes

For the Pancakes:

125 g Plain Flour (4 1/2 oz)
about 1 g Salt (A pinch of salt)
300 ml Whole Milk (1/2 pt)
15 ml Vegetable Oil (1 tbsp)
1 Medium Egg

preparation

Preparation

Step 1: Combine the flour and salt in a bowl and make a well in the centre, and break in the egg. Add half the milk and gradually work into the flour using a whisk. Beat lightly until well combined and smooth.

Step 2: Add the remaining milk, whisk gently to make a smooth, creamy batter with the same consistency as double cream. Transfer to a jug, cover loosely and leave in a cool place for 30 minutes. Pancake batter used straight away will give, lighter bubblier textured pancakes. If you leave the batter longer than 30 minutes it will start to thicken so you will need to water it down with a splash of milk.

Step 3: To cook the pancakes, stir the batter gently before using. Using a silicone pastry brush, lightly brush the bottom of an 18cm (7inch) wide non-stick frying pan (internal base dimension) with a little oil and heat until hot. Pour in sufficient batter (50-60ml (2-2 ½ fl.oz)), tilting the pan as you pour, until the base is covered. Cook the pancake over a medium heat for about 1 ½ minutes until the mixture begins to curl away from the edge of the pan and the top is set.

Step 4: Carefully flip the pancake over using a palette knife and cook for a further 1 minute or until cooked through and lightly golden underneath. Turn on to a wire rack lined with a large sheet of foil and baking parchment. Fold the parchment and foil over the pancake to keep warm.

Step 5: Re-oil the pan very lightly, heat the pan, stir the batter and pour into the pan as above. Repeat the cooking as above, then stack the cooked pancakes on top of each other between layers of parchment, keeping them covered, until all the batter is used up; you should be able to make 8 pancakes. Your pancakes are now ready to serve and enjoy!

Serving suggestions

Step 5: Below are some alternative filling suggestions, which will ensure your pancakes are extra tasty this Shrove Tuesday!

Banoffee

Step 5: 1)Fill warm plain pancakes with sliced banana and whipped cream and drizzle with a little Dr. Oetker Salted Caramel Surprise Inside; fold and sprinkle with Dr. Oetker Milk Chocolate Chunks.

White and Dark Chocolate

Step 5: 2) Melt a 150g bar of Dr. Oetker Fine Cooks’ Chocolate White. Cool for 10 minutes. Whip 150ml (1/4pt) double cream until just peaking and fold in 2.5ml (1/2tsp) Dr. Oetker Madagascan Vanilla Extract and the melted White Chocolate. Serve warm plain pancakes filled with a spoonful of the white chocolate cream and a drizzle of melted Dr. Oetker 72% Fine Cooks’ Extra Dark Chocolate. Roll up and sprinkle with Dr. Oetker Dark Chocolate Chips.

Chocolate Strawberry

Step 5: 3) Fill warm Dr. Oetker Fine Dark Cocoa Powder enriched pancakes with whipped cream flavoured with a few drops of Dr. Oetker Madagascan Vanilla Extract and sliced strawberries. Fold over and drizzle with Dr. Oetker Chocolate Surprise Inside.

Lemon Meringue

Step 5: 4) Marble together Dr. Oetker Lemon Surprise Inside and thick yogurt or crème fraiche and spoon into warm pancakes flavoured with Dr. Oetker Sicilian Lemon Extract. Fold over and sprinkle with crumbled meringue to serve.

Cherry and Almond

Step 5: 5) Spread warm pancakes flavoured with Dr. Oetker Moroccan Almond Extract with cherry jam and top with grated marzipan. Roll up and serve sprinkled with toasted flaked almonds and a dusting of icing sugar.

1 portion = approx 61g

Nutritional Information for the recipe Easy Pancakes

Per Serving Per 100 g / ml
Energy 440 kJ
105 kcal
712 kJ
170 kcal
Fat 3.99 g 6.44 g
Carbohydrate 13.25 g 21.37 g
Protein 3.73 g 6.01 g

preparation

Preparation

Step 1: Combine the flour and salt in a bowl and make a well in the centre, and break in the egg. Add half the milk and gradually work into the flour using a whisk. Beat lightly until well combined and smooth.

Step 2: Add the remaining milk, whisk gently to make a smooth, creamy batter with the same consistency as double cream. Transfer to a jug, cover loosely and leave in a cool place for 30 minutes. Pancake batter used straight away will give, lighter bubblier textured pancakes. If you leave the batter longer than 30 minutes it will start to thicken so you will need to water it down with a splash of milk.

Step 3: To cook the pancakes, stir the batter gently before using. Using a silicone pastry brush, lightly brush the bottom of an 18cm (7inch) wide non-stick frying pan (internal base dimension) with a little oil and heat until hot. Pour in sufficient batter (50-60ml (2-2 ½ fl.oz)), tilting the pan as you pour, until the base is covered. Cook the pancake over a medium heat for about 1 ½ minutes until the mixture begins to curl away from the edge of the pan and the top is set.

Step 4: Carefully flip the pancake over using a palette knife and cook for a further 1 minute or until cooked through and lightly golden underneath. Turn on to a wire rack lined with a large sheet of foil and baking parchment. Fold the parchment and foil over the pancake to keep warm.

Step 5: Re-oil the pan very lightly, heat the pan, stir the batter and pour into the pan as above. Repeat the cooking as above, then stack the cooked pancakes on top of each other between layers of parchment, keeping them covered, until all the batter is used up; you should be able to make 8 pancakes. Your pancakes are now ready to serve and enjoy!

Serving suggestions

Step 5: Below are some alternative filling suggestions, which will ensure your pancakes are extra tasty this Shrove Tuesday!

Banoffee

Step 5: 1)Fill warm plain pancakes with sliced banana and whipped cream and drizzle with a little Dr. Oetker Salted Caramel Surprise Inside; fold and sprinkle with Dr. Oetker Milk Chocolate Chunks.

White and Dark Chocolate

Step 5: 2) Melt a 150g bar of Dr. Oetker Fine Cooks’ Chocolate White. Cool for 10 minutes. Whip 150ml (1/4pt) double cream until just peaking and fold in 2.5ml (1/2tsp) Dr. Oetker Madagascan Vanilla Extract and the melted White Chocolate. Serve warm plain pancakes filled with a spoonful of the white chocolate cream and a drizzle of melted Dr. Oetker 72% Fine Cooks’ Extra Dark Chocolate. Roll up and sprinkle with Dr. Oetker Dark Chocolate Chips.

Chocolate Strawberry

Step 5: 3) Fill warm Dr. Oetker Fine Dark Cocoa Powder enriched pancakes with whipped cream flavoured with a few drops of Dr. Oetker Madagascan Vanilla Extract and sliced strawberries. Fold over and drizzle with Dr. Oetker Chocolate Surprise Inside.

Lemon Meringue

Step 5: 4) Marble together Dr. Oetker Lemon Surprise Inside and thick yogurt or crème fraiche and spoon into warm pancakes flavoured with Dr. Oetker Sicilian Lemon Extract. Fold over and sprinkle with crumbled meringue to serve.

Cherry and Almond

Step 5: 5) Spread warm pancakes flavoured with Dr. Oetker Moroccan Almond Extract with cherry jam and top with grated marzipan. Roll up and serve sprinkled with toasted flaked almonds and a dusting of icing sugar.

1 portion = approx 61g

Nutritional Information for the recipe Easy Pancakes

Per Serving Per 100 g / ml
Energy 440 kJ
105 kcal
712 kJ
170 kcal
Fat 3.99 g 6.44 g
Carbohydrate 13.25 g 21.37 g
Protein 3.73 g 6.01 g