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Delia Smith Pancake Recipe

Delia Smith Pancake Recipe

Delia Smith's pancake recipe makes wonderfully thin, golden pancakes every single time. Just four ingredients, one resting trick.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 8 Pancakes
Course: Breakfast
Cuisine: British
Calories: 95
Ingredients Method Notes

Ingredients
  

  • Pancake Batter:
  • 100 g plain flour
  • A pinch of salt
  • 2 large eggs
  • 300 ml milk
  • Melted butter or neutral oil for frying
  • To Serve:
  • Lemon wedges
  • Caster sugar

Method
 

  1. Sift flour and salt into a bowl and make a well in the centre.
  2. Crack in the eggs and whisk from the centre outwards, gradually drawing in the flour.
  3. Slowly whisk in the milk until you have a smooth, thin batter.
  4. Cover and rest the batter for at least 30 minutes.
  5. Heat a little butter or oil in a non-stick frying pan over medium-high heat. Wipe away any excess.
  6. Pour in a small ladle of batter, swirling to coat the base thinly and evenly.
  7. Cook for 60–90 seconds until the edges lift and the underside is golden.
  8. Flip and cook the second side for 30–45 seconds.
  9. Slide onto a warm plate and repeat with the remaining batter.

Notes

Rest the batter for at least 30 minutes — this is the single biggest factor in getting soft, tear-free pancakes.
A hot pan matters more than a lot of fat. Wipe the pan between pancakes rather than adding more butter each time.
If your batter thickens while it rests, loosen it with a splash more milk before you start cooking.
Stack cooked pancakes under a clean tea towel to keep them warm and soft while you finish the batch.
Freeze cooked, cooled pancakes layered with greaseproof paper for up to 2 months.