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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


  • 3 large free-range eggs

  • 125 g plain flour

  • 250 ml milk

  • unsalted butter

  • your choice of seasonal fruits or topping


  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.


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


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