Easy Pancakes

This Father's day make Dad a breakfast or brunch he'll never forget with this easy recipe from Jamie Oliver.

“Take this versatile crêpe recipe in a sweet or savoury direction, depending on what you fancy.”

Makes: 8

Cooks in: 15 minutes plus resting

Difficulty: not too tricky

Ingredients

• 3 large free-range eggs

• 125 g plain flour

• 250 ml milk

• unsalted butter

• your choice of seasonal fruits or topping

Method

1. Crack the eggs into a blender, then add the flour, milk and 1 pinch of sea salt, and blitz until smooth.

2. Pour into a bowl and leave to stand for 15 minutes.

3. Melt the butter (or a drizzle of oil if you want to be a bit healthier) in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.

4. Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.

5. Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.

6. Serve straightaway with your favourite topping.

Tips

I sometimes mix it up and swap 75g of plain flour for wholemeal to give my pancakes lovely texture and flavour. To make more American-style pancakes, swap the plain flour for self-raising, dolloping ladlefuls of batter into the pan without spreading it around the base.

Original recipe by Jamie Oliver here