Basic Batter = Quick + Tasty

G’day! I hope it’s great so far. I thought I’d share this quick and easy recipe for you to enjoy.


  • 6oz/150g flour (plain or wholemeal)
  • 6floz/175ml milk
  • 4floz/120ml water
  • 2 eggs
  • pinch of salt
  • oil for cooking

This is my go-to pancake recipe but can be varied as shown below.

  1. Basic Pancakes: Whisk all ingredients together. Heat a tablespoon of oil in a frying pan and add batter. After a minute or two check underside by lifting with spatula/fish slice and flip. Cook on the second side for a minute and serve hot with honey or sugar and lemon juice. Variation: add 2-3tbsp Cocoa/drinking chocolate to the batter for chocolate ones.
  2. Thick American/Scotch Pancakes: Use half the amount of the milk and water (or just use milk), these will make smaller. thicker pancakes two or three in a pan. Variation: add 2-3tbsp of fruit or chocolate chips to the batter.
  3. Toad in the hole: Heat oven to GM8/220C. Fill a brownie pan or small roasting tray with 2 sausages per person (equally spaced) and cover the bottom of the pan with oil. Heat in oven until sizzling (5-10 mins) turning sausages if needed. Add batter and cook for 20-25 minutes. (Don’t open the oven too soon or it won’t rise!) Serve with potatoes, mixed veg and gravy.
  4. Yorkshire Puds: Grease 12 hole muffin tin and follow heating directions above. Add batter to hot pan. cook in top of oven 10-15 minutes (check after 10, not before.)



  • Make sure the oil you’re cooking with is hot and bubbly before adding the batter
  • If doing Yorkshires/Toad in the hole make sure oven is pre-heated and oiled pan already in oven to warm before adding batter
  • A ladle gives a good measure of pancake batter, but if you don’t have one pour batter into centre of frying pan until it spreads almost to the edge.


Let me know your favourite, ENJOY! x

4 thoughts on “Basic Batter = Quick + Tasty

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